Garlic Lemon Couscous Cakes

1. Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes. 2. Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped. 3. Uncover the couscous and fluff with a fork. 4. In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a ¼ measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes. 5. Refrigerate for 10-15 minutes to allow the mixture to set. 6. Heat 1½ tablespoons oil in a large skillet over medium heat until simmering. 7. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about ¾-inch thickness. 8. Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1½ tablespoons olive oil to the skillet and cook the remaining cakes the same way.