Halve, peel, and thinly slice half the onion. Slice the celery as thin as possible. Halve the fennel lenghtwise and remove the core. Then, thinly slice widthwise. Finely chop the mint and parsley.

Working over a bowl, zest the orange and peel it by running your knife between the white pith and the flesh with a small paring knife. Then, cut the orange into segments by holding the orange in one hand and with the other, cut along both sides of the membranes to release the segments. Squeeze the remaining orange to collect any extra juice for the dressing. Tear the segments into bite sized pieces.

Heat one tablespoon olive oil in a pot over medium heat. Add half the sliced onion to the pan. Season with salt and pepper. Cook, tossing, for 4-5 minutes, until soft.

Meanwhile, toss remaining sliced onion in a bowl with the white wine vinegar; set aside.

When the onion is soft, add the couscous to the pot and toss until toasted, 1-2 minutes. Add the stock concentrate and 2 cups water to the pot, bring to a boil, then reduce to a simmer until couscous is al dente, 8-10 minutes. Drain any excess liquid.

Meanwhile, in a bowl, combine couscous, orange zest, orange juice, orange segments, fennel, celery, mint, parsley and as much pickled red onion as you like. Toss and season with salt and pepper.

Drizzle with 1 tablespoon of olive oil and a sprinkle of feta and pepitas.