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Cook the couscous and fluff it with a fork.
Heat avocado oil over medium-high heat in a large frying pan.
Add the zucchini, garlic, salt, pepper, and oregano to the pan and stir.
Sautée for 3-5 minutes, until tender but not translucent.
Transfer the zucchini to a large bowl and stir in the couscous.
Roughly chop the red pepper, olives, and artichoke hearts and add to the bowl.
Cut the scallions into ¼” pieces and add to the rest of the salad, along with the parsley.
In a separate bowl, whisk together the olive oil, lemon juice, salt, pepper, oregano, red wine vinegar, garlic powder, and garlic cloves.
Pour the dressing over the salad and mix well to combine.