Cook the chard: Set a large nonstick skillet over medium heat.

Add 1 tablespoon of the olive oil to the skillet.

Put the chopped Swiss chard stems and the scallion whites into the skillet. Cook for 2 minutes, stirring often, until they start to soften.

Add the chopped Swiss chard leaves to the skillet with 2 tablespoons of water. Cook for 3 to 4 minutes, stirring, until the leaves are wilted and dark green.

Transfer the chard mixture to a colander and let it cool for about 5 minutes.

Squeeze the cooled chard mixture very well to remove as much liquid as you can. Put the squeezed chard into a large bowl.

Crack the eggs into the bowl. Add the flour, 3/4 cup of the Parmesan, and half of the scallion greens, then season with salt and black pepper.

Stir the bowl until you have a thick fritter batter. Let it stand for 5 minutes so the flour can absorb some moisture.

Start the couscous: Put a medium saucepan on the stove and pour in 1 1/4 cups water. Bring the water to a boil over high heat.

Add the couscous, drained chickpeas, and 1 tablespoon of the olive oil to the saucepan. Season with salt and stir once.

Cover the saucepan, remove it from the heat, and let it stand for 5 minutes so the couscous can absorb the water.

In a small bowl, stir together the Greek yogurt, half of the lemon zest, and 1 tablespoon of the lemon juice. Season the yogurt with salt and black pepper, then set it aside.