In a medium skillet or saucepan, heat the avocado oil over medium heat. Add the minced shallots and garlic. Cook, stirring occasionally, until fragrant and softened, about 2–3 minutes.

Add the finely chopped zucchini to the pan. Sprinkle in the Greek seasoning and stir to combine. Sauté for another 4–5 minutes, until the zucchini is tender but still slightly crisp.

Stir in the crunchy garlic nuggets if using, adding extra texture and roasted garlic flavor.

Add the couscous to the pan and stir to coat it with the oil and vegetable mixture. Toast for 1–2 minutes, stirring often, to enhance the couscous's nutty flavor.

Pour in the water (or broth). Bring to a quick boil, then immediately cover the pan and remove it from the heat. Let it sit, covered, for 5 minutes to allow the couscous to absorb the liquid.

After 5 minutes, remove the lid and fluff the couscous with a fork. Taste and adjust seasoning if needed, adding a pinch of salt or extra Greek seasoning if desired.

Top with fresh herbs like parsley or a squeeze of lemon juice for added brightness before serving.