Couscous Salad with Chickpeas, Bacon and Curried Vinaigrette

Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. When cool, dice the bacon and set aside.

Drain all but 1 tablespoon of bacon dripping from the frying pan, and cook and stir the onion in the frying pan until the edges of the onion begin to turn brown. Set the onion aside.

Bring the water to the boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.

Place the onion, cooled couscous, carrot, cucumber, red pepper and chickpeas into a salad bowl, and stir lightly to combine.

In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon.