1/2 cup (125 mL) canned chickpeas, rinsed and drained
3 Tbsp (45 mL) parsley, chopped
Place the couscous in a large bowl with a tight-fitting lid.
Set a medium saucepan over medium heat and add the water, salt & pepper and half the lemon zest. Bring to a boil, then pour the water mixture over the dried couscous, stir lightly and cover for 5 minutes.
Remove the cover and using a fork, gently fluff up the couscous. Stir in the oil, lemon juice and remaining zest along with the dates, cucumber, chickpeas, pine nuts and parsley.
Garnish with more of the pine nuts and chopped parsley. Serve either warm or chilled.