Caramelised Bacon & Mushroom Couscous

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-5 minutes. Add the brown sugar and a splash of water and cook until caramelised, 1-2 minutes. Transfer to a plate lined with paper towel.

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek and mushrooms until browned, 6-8 minutes. Add garlic and cook until fragrant, 1 minute. Add garlic & herb seasoning, Israeli couscous, chicken-style stock powder and the water. Bring to the boil, then reduce heat to medium-low. Cover the pan with a lid (or foil) and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes.

When the couscous is done, stir through the butter and grated Parmesan cheese. Season to taste.

When the couscous has 5 minutes cook time remaining, thinly slice apple. Roughly chop walnuts. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed leaves, apple and walnuts. Toss to combine.