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In a large saucepan bring 2 quarts lightly salted water to a boil.
Meanwhile, in a medium skillet toast the couscous over medium heat about 7 minutes or until golden brown, stirring frequently. Add the couscous to the boiling water. Cook for 7 minutes. Add bell pepper and zucchini. Return to a boil and cook about 5 minutes more or until couscous is tender. Drain and transfer to a large bowl. Stir in the tomato and green onions.
Meanwhile, in a small bowl mix together lemon juice, broth, olive oil, snipped mint, garlic, salt and black pepper. Stir mixture into couscous mixture. Serve warm or cover and chill for up to 4 hours. Sprinkle with feta and garnish with fresh mint leaves just before serving.