Chop the zucchini and red pepper into chunks about 1 inch in size.
Sauté in oil over med-high heat until tender.
In a dry medium saucepan toast cumin seeds over moderately low heat, swirling pan occasionally, until fragrant, about 1 minute.
Add broth, garlic and water and bring to a boil.
Add couscous and immediately cover pan.
Remove pan from heat and let couscous stand 5 minutes.
With a fork fluff couscous and in a bowl toss with vegetables and salt to taste.
Garnish with cherry tomatoes.