Heat 1 tablespoon of the olive oil in a large, deep lidded skillet over medium-high heat. Once oil is heated, add the zucchini and season with a dusting of garlic powder, salt, and pepper. Stir and let cook for 5 minutes until starting to brown and softened. Set aside in a bowl.

Set the pan back over medium-high heat and add the remaining tablespoon of olive oil. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add the couscous, garlic, cumin and cook another 3 to 4 minutes until fragrant.

Add a splash of water and stir until mostly evaporated. Add the harissa and 2 1/2 cups of water, and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 10 minutes or until couscous is al dente.

Add the tomatoes, cooked zucchini, and season with salt and pepper. Let cook for 4 minutes or until tomatoes are softened. Stir in the lemon juice. Taste and adjust with more salt, if needed.

Garnish with cilantro and serve.