Put the couscous and salt into a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed.
Grate the lemon peels and juice the lemons.
Stir together the lemon zest, ¼ cup of juice, and the olive oil.
Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon-and-oil mixture, and the herbs and toss well. Add more salt to taste if needed.
Serve at room temperature or chilled.
Top with the toasted almonds just before serving.
Recipe slightly adapted from of Moosewood Restaurant's Simple Suppers cookbook.