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In a dry medium saucepan, toast couscous over medium-low heat, stirring frequently, for 8 to 10 minutes or until golden brown. Remove from saucepan; set aside.
In the medium saucepan, bring broth to a boil. Add couscous. Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until liquid is absorbed. Remove from heat. Stir in tomatoes, mint, lemon juice and black pepper. Cover and let stand for 5 minutes.
Transfer couscous to a small platter. Arrange cucumber, roasted red peppers, olives (if using) and hummus on or around couscous.