Combine the olive oil, minced garlic, lemon juice, and fresh herbs in a bowl. Add the skirt steak, ensuring it's well-coated, and let it marinate for at least 30 minutes.

Bring 1 cup of water to a boil, add the couscous, cover, and remove from heat. Let it sit for about 5 minutes until it absorbs the water, then fluff with a fork.

Toss the fluffed couscous with cherry tomatoes, cucumber, red onion, and lemon zest.

Preheat your grill or grill pan over medium-high heat. Grill the marinated skirt steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness.

Once grilled, let the steak rest for 5-10 minutes.

Slice the steak against the grain into thin strips. Arrange it on top of the couscous salad, and if desired, add optional toppings like avocado and extra herbs.