Orange and Fennel Couscous

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.