• Boil the kettle. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Reserve some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return couscous to the pan with a drizzle of olive oil.

• Meanwhile, thinly slice portabello mushrooms, celery and leek. • Heat a large frying pan over high heat with half the butter and a drizzle of olive oil. • Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, celery and leek, breaking up bacon with a spoon, until browned, 6-7 minutes. • Add garlic & herb seasoning, bechamel sauce and the reserved cooking water, stirring, until well combined. • Remove from heat, then add cooked couscous, mushrooms, grated Parmesan cheese and the remaining butter. Stir until combined and season to taste.

• Divide creamy bacon and mushroom Israeli couscous between bowls. • Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by tearing over the parsley.