Heat pan on medium heat with olive oil.
Toast couscous until light golden, about 5-7 minutes.
Pour in hot chicken stock, stir, reduce heat to low, and cover.
Allow to simmer gently for 9 minutes.
Remove lid, and add baby beans on top of couscous.
Cover, and cook for another minute.
Remove from heat, allow to rest for 5 minutes, then fluff with a fork before serving.