Heat chicken broth to boiling in medium-size saucepan. Stir in couscous; cover and set aside until liquid is absorbed, 5 to 10 minutes.
Meanwhile, heat the oil in large skillet over medium heat. Add zucchini, green and red peppers, onion and garlic; cook, stirring occasionally, until vegetables are crisp-tender, for about 5 minutes.
Stir in the chick-peas, tomato and olives; gently heat through. Add the chick-pea mixture to the couscous along with the lemon juice, salt and black pepper. Transfer to a container with tight-fitting lid. Chill for at least 2 hours. Makes 6 servings.