In a pot, bring the vegetable broth to a boil. Add couscous, stir, cover, and remove from heat. Let it sit for 5 minutes.

Fluff the couscous with a fork and let it cool.

In a large bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, and parsley.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Add the cooled couscous to the vegetable mixture. Pour the dressing over the salad and toss to combine.

Serve chilled or at room temperature.