1Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
2Stir in broth, garbanzo beans, lima beans, oregano and seasoning salt. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until lima beans are tender; remove from heat.
3Stir in couscous, parsley and lemon peel. Cover and let stand 5 minutes or until liquid is absorbed. Fluff couscous mixture with fork.