1. Wash and cut zucchinis in small slices and steam.
2. In a big pan, pour 3 tablespoons of olive and fry the zucchini pieces. Season with the caprese and keep frying until the get tender. Let it rest.
3. Now in a big bowl with couscous, pour a proportional amount of boiling water. Add 2 tablespoon of oil, salt and stir with a fork to separate the grain.
4. Add the zucchinis to the couscous and mix gently to incorporate. Serve cold and add an extra personal touch: chili powder or herbs.