1. Chop pea sprouts into 1-inch pieces, discarding large tough stems, and set aside.
2. Heat olive oil in a medium sauté pan and then add the chopped fennel.
3. After the fennel begins to soften, add the beans and parsley and then toss together, adding salt and pepper to taste. Set aside.
4. Lay pea shoots onto plates and then evenly scatter beans, couscous, chorizo or soppresetta, and almonds onto each plate.
5. Drizzle dressing on top of each plate and serve.