In a sauté pan, over medium heat, add the bacon, shallots and cook for 2-3 minutes until cooked through.
Meanwhile, bring the vegetable stock to a boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for 5 minutes. Once the liquid has been fully incorporated, fluff the couscous with a fork. Transfer into a bowl, and add the sautéed bacon and shallots, chopped peppers and piccolo tomatoes, cucumber and salad leaves.
Season with some barbecue sauce, lemon juice, olive oil. check the seasoning and add extra salt and pepper if required.
Toss to combine the flavour.
Serve immediately.