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Preheat the oven to 400 degrees F.
Combine broth and salt in a small pot and bring to a boil over high heat.
Once boiling, mix in the couscous, cover the pot and reduce the heat to low. Simmer for 10-12 minutes, mixing occasionally. Turn off the heat once ready.
While the couscous simmers, roast the zucchini. On a nonstick or parchment-lined pan, toss the zucchini and yellow squash with oil, salt and pepper. Spread into an even layer and bake for 25-35 minutes until golden and cooked through, mixing halfway through.
Once the couscous is cooked, mix in the scallions and lemon juice. Set aside.
Pat steak dry with a paper towel and season both sides with salt and pepper.
Heat a heavy skillet (ideally cast iron) over medium-high heat and add the oil.
Once hot, place the steak into the pan and sear for 6-8 minutes per side until super crispy on the outside and cooked to your desired doneness on the inside.
Transfer cooked steak to a cutting board to cool slightly, then slice against the grain into thin strips.
Whisk together the sauce ingredients in a medium bowl.
Assemble each bowl with couscous, roasted squash, sliced steak, cherry tomatoes and red onion. Drizzle with the sauce and top with fresh mint for garnish.