In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.

Fluff the couscous with a fork and let it cool.

In a large mixing bowl, combine the cooled couscous, cherry tomatoes, cucumber, red onion, parsley, and mint.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and pepper.

Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.