Step 1: Heat a little olive oil in a pan, then add the couscous and lightly toast it. Add water, salt, and pepper, and let the couscous cook for about 10 minutes, until it becomes fluffy.

Step 2: Meanwhile, chop the zucchini, broccoli, cauliflower, carrots, and red bell pepper into small pieces, then crush the garlic clove.

Step 3: In a separate pan, heat a bit of olive oil and add the broccoli, cauliflower, carrots, bell pepper, zucchini, and crushed garlic. Sauté the vegetables for 2-3 minutes, just enough to lightly brown them while keeping them crunchy. Towards the end, add the chopped green onions and halved cherry tomatoes.

Step 4: Once the couscous is ready, mix it with the sautéed vegetables, stirring well to combine the flavors and textures.

Step 5: Season the salad with a dressing made from olive oil, lemon juice, grated lemon zest, chopped parsley, salt, and pepper.

Enjoy!