Photo: Jennifer Causey; Styling: Missie Neville Crawford
Mix chickpeas, fennel, orange sections, and parsley into couscous to make this side dish.
How to Make It
Step 1
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.
Step 2
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.
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