Using a vegetable peeler, shave zucchini into ribbons; set aside.
Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.
Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.