Place the bacon in a large, deep frypan and cook over medium high heat, turning occasionally until evenly browned; about 10 minutes. Drain the bacon rashers on a paper towel-lined plate. When cool, dice the bacon rashers and set aside.
Drain all but 1 tablespoon of bacon drippings from the frypan and cook and stir the onion in the frypan until the edges of the onion begin to turn brown. Set the onion aside.
Bring the water to a boil in a saucepan and sprinkle in the couscous. Remove the saucepan 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 capsicum and chickpeas into a salad bowl and stir lightly to combine.
Dressing: In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly and sprinkle with bacon bits.
You can use whatever vegetables you have in the fridge. If you are short on time, you can skip the bacon and onions (although everything is better with bacon) and use spring onions instead.
Very quick, loved the flavours of the dressing as did everyone else who ate it at our Australia Day BBQ. I used chicken stock instead of water. Added in a tin of 4 bean mix (instead of chickpeas which I didn't have), threw in the last of a container of Fetta cheese and just frozen peas/corn/carrots (as well as the bacon and onion). I forgot the salt but i did not miss it at all. LOVELY SALAD!! YUM! - 25 Jan 2014