Preheat oven to 200C/400F/Gas 6.
Drizzle the courgette all over with olive oil and place onto a baking sheet, then transfer to the oven to cook for 10-12 minutes or until slightly softened.
Place the couscous into a bowl and pour over enough hot vegetable stock to cover the couscous. Cover the bowl with cling film and leave to stand for 4-5 minutes.
Remove the cling film, separate the grains of couscous with a fork, then add all of the remaining ingredients to the bowl and mix well.
To serve, place the cooked courgette onto a serving plate and fill with the couscous salad.