In a medium saucepan, bring 2 cups water to a boil. Remove from the heat and stir in the couscous and 2 tablespoons olive oil. Cover and let stand for 5 minutes. Sprinkle with the lemon peel and lemon juice, then fluff with a fork.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the zucchini and cook until golden, about 5 minutes; season with salt and pepper.
In a large bowl, combine the couscous, zucchini, arugula, cucumber, scallions, pecans and half of the cheese; season with salt and pepper. Top with the remaining cheese.
