Bring the water or vegetable broth to a boil in a medium pot. Once boiling, add the pearl couscous, cover, and reduce heat to a simmer. Cook for about 10-12 minutes, or until the couscous is tender and has absorbed most of the liquid. Fluff with a fork and set aside to cool slightly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas and cook, stirring occasionally, until they are crispy and golden brown, about 5-7 minutes. Remove from heat and let cool slightly.
1 cup pearl couscous
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, and a pinch of salt and pepper to create a vinaigrette.
1 cup pearl couscous
Combine the cooked couscous, crispy chickpeas, chopped herbs, and citrus zest in a large mixing bowl. Pour the vinaigrette over the mixture and toss gently until everything is evenly coated and well combined.
1 cup pearl couscous
Adjust seasonings with extra salt, pepper, or lemon juice if desired. Serve immediately or refrigerate for up to a few hours for enhanced flavor.
