Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside.
Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; sauté 1 minute. Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Serve warm.
