Coat the skillet with the olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.