Heat the butter or oil in a medium-sized saucepan over medium heat. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden, about 5 minutes.
Stir in the water, Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate, and orange juice. Add the couscous, stirring to combine, and bring the mixture to a boil. Immediately turn the heat to low, stir in the cranberries, and cover the pan, and cook until all the liquid has evaporated, 5-7 minutes.
Remove the cover and fluff the couscous with a fork. Stir in the pecans, orange zest and parsley, and season to taste with salt and pepper.