In a saucepan, bring the vegetable broth to a boil. Add couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

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

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

Pour the dressing over the salad and toss to combine.

Serve chilled or at room temperature.