Mix chickpeas, fennel, orange sections, and parsley into couscous to make this side dish.
3/4 cup unsalted chicken stock
3/4 cup uncooked couscous
1/2 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
3/4 cup rinsed and drained unsalted canned chickpeas
3/4 cup thinly sliced fennel bulb
3/4 cup orange sections
1/3 cup chopped fresh flat-leaf parsley
How to Make It
Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
Combine olive oil, lemon juice, remaining 1/4 teaspoon kosher salt, and crushed red pepper in a bowl, stirring with a whisk. Add chickpeas, fennel, orange sections, and parsley; toss. Stir in couscous.