Bring the water to a rolling boil.
Pour the couscous in the boiling water and give it a stir.
Cover the saucepan, turn off the flame and remove from the heat.
Let the couscous sit undisturbed for 5 minutes. When the 5 minutes is up, remove the cover and fluff gently with a fork.
Pour about a tablespoon of oil in the frying pan and add the diced zucchini. Sauté until the pieces are tender - about 5 minutes. Season with salt and pepper.
Turn the couscous into a large bowl.
Add one cup of cooked chickpeas OR one drained and rinsed can of chickpeas, the sliced tomatoes and the cooked zucchini to the bowl.
In a smaller bowl, mix the olive oil, lemon juice and honey mustard until well combined and drizzle over the ingredients in the bowl.
Mince half of the marjoram leaves and leave the rest whole and add all to the bowl.
Gently toss everything together until the dressing is well distributed throughout. Taste and add more lemon, oil (if the mixture seems "dry"), salt and pepper to your liking.
Plate up and enjoy!