Place a large five-quart Dutch oven over medium-high heat and add two extra virgin olive oil tablespoons.
When the oil is hot, add three strips of chopped thick-cut bacon, season with freshly ground black peppercorns, and cook until browned and crispy.
Use a slotted spoon to remove the bacon pieces. Place bacon on a paper towel to absorb excess grease; set aside.
Add the minced onion, shallots, and garlic to the hot grease and sauté until the onions are translucent, about five minutes.
Add the chopped collard greens, roasted red pepper, fennel, and sliced carrots. Season with freshly ground black peppercorns and sea salt (adjust this based on your taste).
Pour in the 6 cups of chicken or vegetable stock.
Add the 1 tbsp of granulated garlic and 2 tbsp of garlic herb seasoning and stir the soup.
Adjust the heat to medium and allow the soup to simmer until the collard greens and fennel are softened—about 30 minutes.
Add the 1 cup of couscous and stir to disperse it evenly.
Pour in 1 can of chickpeas and 1 can of cannellini beans and gently stir—cook for 10 minutes.
Add the crispy bacon pieces and 1 tbsp of fresh lemon juice.
Taste the soup and season with kosher salt and freshly cracked pepper to taste. Simmer for a few more minutes if needed. Serve hot, garnished with chopped fresh parsley.