Chickpea, Orange and Tomato Salad Over Couscous

1 navel orange, peeled and cut into segments (I cheated and used canned mandarin oranges)
1 cup couscous, cooked
1 lb cherry tomatoes, halved
1 15-oz can chickpeas, rinsed
1/2 sweet onion, thinly sliced
1/2 pitted olives (your choice), halved
1 Tbs olive oil
salt and pepper to taste
1 tsp lemon juice

1. Grate 2 tsp orange zest into a medium bowl. Add the couscous and stir to combine
2. Squeeze the juice from the oranges membrane into a large bowl.
3. Combine the remaining ingredients with oranges, stir

4. Serve over couscous (I used Mediterranean Curry flavored and it was awesome!)