Cut the zucchini into one-half-inch pieces. Place in a bowl and toss with two teaspoons of olive oil and half the minced garlic until completely coated.
Place the zucchini in a single layer on one end of the sheet pan and the tomatoes on the other end. Sprinkle with salt and pepper. Place into the oven to cook for 20 minutes
Place the couscous and the olive oil in a pan with a lid. Pour in two cups of boiling hot water and stir to combine. Cover with lid and allow it to sit for five minutes.