Couscous with olives and garbanzo beans

14 oz chicken broth (if you use canned, use low-salt)
10 oz couscous
15-oz can garbanzo beans, drained
1 C chopped red onion
1/2 C chopped pitted Kalamata olives
1/2 C chopped parsley
5 T lemon juice
1 t grated lemon peel
Salt and pepper

Bring broth to boil in medium saucepan, stir in couscous, and remove from heat. Cover and let stand 5 minutes, then fluff with fork. Stir in remaining ingredients and season with salt and pepper to taste.