In a medium sized saucepan over high heat, add the chicken stock and ⅔ cup orange juice. Bring to a boil and add the couscous. Turn the to low and bring to a simmer. Cover the saucepan and simmer until the water is absorbed, about 10 minutes. Remove from the heat and let stand covered for about 5 minutes. Fluff with a fork and set aside.

In a small saucepan over medium high heat add the pecans and maple syrup. Bring the syrup to a boil while stirring the nuts to completely coat with the syrup. Remove the coated pecans to a piece of foil that has been coated with cooking spray. Let cool.

In a small bowl, whisk the ¼ cup orange juice, balsamic vinegar, extra virgin olive oil, salt and pepper. Set aside.

In a large bowl, add the cooked and cooled couscous, cranberries, celery, shallot, parsley, and maple pecans. Add the vinaigrette and toss to coat the ingredients. Season to taste with salt and pepper. Serve at room temperature or chilled.