Cook the rice. Pour it into a small pot, pour cold water in a 1:2 ratio and season with salt. Then put it on the heat and let it come to a boil.
Add the chickpeas to a pot, pour cold water over them, so there is twice as much water as chickpeas. Leave to swell overnight.
Pour couscous in a bowl, add salt, stir and pour boiling water over it (boiling water should cover grits by half a centimeter). Cover with cling film or lid and leave for 5 minutes.
Preheat the oven to 180°C. Pour 2tbsp of olive oil into a pan and fry the onion and garlic until the onion is soft.
Peel the zest off the lemon. Divide the lemon into slices, peeling and removing the white membranes.