Orange And Fennel Couscous

• 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

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.
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.

couscous, kosher salt, extravirgin olive oil, lemon juice, red pepper, chickpeas, fennel bulb, orange sections, parsley

Taken from www.myrecipes.com/recipe/orange-fennel-couscous (may not work)