Stovetop directions: Boil water. Place the couscous in a medium bowl. Drizzle in the oil and sprinkle in the salt. Pour 1 cup boiling water over it, cover the bowl with a plate, and let it steam for 10 minutes. Fluff with a fork and let it cool completely before using.

Microwave directions: Place the couscous in a microwave-safe bowl. Drizzle in the oil and sprinkle in the salt. Pour water over it, cover tightly with a plate, and microwave on high for 4 minutes. Let it sit covered for 5 minutes, then fluff with a fork.

To cool couscous quickly, spread onto a sheet pan, stir until it stops steaming, then stick it in the fridge for a few minutes.

While the couscous cools, use a fork or avocado masher to lightly mash the chickpeas in a large bowl. You're not going for hummus, just mash until there are almost no whole ones left but they're still recognizable as chickpeas.

Add the remaining ingredients along with the cooled couscous and mix well, your hands are good for this. Taste for salt and lemon. Let sit for a few minutes before serving so the flavors can come together.

Leftovers keep well in a sealed container in the fridge for up to 3 days and the flavor improves overnight.