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Cook the couscous by bringing 1 cup of water—or vegetable broth for more flavor—to a boil. Once it boils, take it off the heat and stir in 1 cup of couscous. Cover and let it sit for 5 minutes. Fluff it with a fork once it’s done.
Heat 2 tablespoons of olive oil in a large skillet over medium heat to sauté the vegetables. Add garlic and sliced red onion. Cook for about 2 minutes. Add zucchini and bell pepper and sauté for 5–7 minutes until tender but not mushy.
Stir in cooked chickpeas and cherry tomatoes. Cook for another 2–3 minutes, just enough to warm everything through.
In a large mixing bowl, combine the fluffed couscous and the sautéed vegetables. Add lemon juice, parsley, mint (if using), and ground cumin. Season with salt and pepper to taste. Toss everything together gently until well mixed.
Serve immediately while warm or refrigerate and serve as a cold couscous salad. This dish tastes even better the next day as the flavors have more time to develop.