In a mixing bowl, combine olive oil, minced garlic, salt, and black pepper. Add the skirt steak and coat well. Let it marinate for at least 15 minutes.

In a pot, bring water to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

In a large mixing bowl, combine the fluffed couscous, cherry tomatoes, cucumber, red onion, parsley, mint, lemon juice, olive oil, salt, and black pepper. Toss to combine.

Preheat the grill to medium-high heat. Grill the marinated skirt steak for about 4-5 minutes on each side, or until it reaches your desired doneness. Use a meat thermometer for accuracy.

Let the steak rest for a few minutes before slicing against the grain. Serve the sliced steak on a platter alongside the lemon herb couscous salad.