Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, then immediately add the couscous. Stir frequently for 2-3 minutes until the couscous is lightly toasted and takes on a golden color. This toasting step deepens the nutty flavor and helps each grain stay separate when cooked.

Add 2 2/3 cups of water (double the couscous amount) and bring to a boil. Cover the pan with a lid, reduce heat to low, and cook for 10 minutes until all the water is absorbed. I like to remove the pan from heat and let it sit covered for 2 minutes before opening—this allows the grains to finish absorbing any remaining moisture and become perfectly tender.

Remove the lid and fluff the couscous with a fork, breaking up any clumps. Add the halved cherry tomatoes, chopped sun-dried tomatoes, and pesto, then stir gently to distribute evenly throughout. Cook on low heat for 3-5 minutes, stirring occasionally, to warm everything through and meld the flavors together.

Turn off the heat. Add the rinsed chickpeas, lemon juice, and season generously with salt, black pepper, and red pepper flakes to taste. Stir everything together until well combined. The residual heat will warm the chickpeas without overcooking them, and the lemon juice will brighten all the Mediterranean flavors.

Add the handful of arugula and basil leaves, stirring gently to incorporate while preserving their texture. Top with the toasted pine nuts just before serving. I recommend adding these delicate ingredients at the very end so they stay fresh and don't wilt into the warm couscous.

Serve the salad warm or at room temperature, depending on your preference. This dish actually tastes even better after sitting for 30 minutes, allowing the flavors to meld together beautifully.