Add couscous to a medium stock pot, followed by the tomatoes, chickpeas, cumin, salt, pepper, olives, tomato sauce, and broth. Bring the liquid up to a simmer.
16 ounces pearl couscous or any small pasta shape, 1 1/4 cup grape tomatoes, 15.5 ounces canned chickpeas, 1 cup pitted kalamata black olives, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon ground cumin, 8 ounces tomato sauce, 3 cups low-sodium vegetable broth