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In a large, heatproof bowl, pour 1 1/4 cup boiling water over couscous, cover and set aside for 5 minutes. Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
Meanwhile, whisk together vinegar, tahini and salt in a second large bowl. Thinly slice zucchini over dressing, and then use kitchen shears to snip parsley leaves into the bowl; discard stems.
Add tomatoes, garbanzo beans and couscous and toss gently to combine.