Add the bacon to a large dutch oven, set over medium heat, in a single layer. Cook until crispy, making sure to flip the strips half way through. Remove the bacon to a paper towel lined plate to drain. Drain the bacon grease from the pot, leaving two tablespoons in it.
Return the dutch oven to the stove top, again over medium heat. Stir in the diced veggies with a pinch of salt to help them 'sweat' as they tenderize. Stir them occasionally, and cook until softened.
Stir in the garlic, cooking for an extra 30 seconds. Stir in the wine, deglazing the pan and scraping up any browned bits as you go.
Add the chicken broth and cous cous, stirring to combine. Bring the pot to a boil, then reduce the heat to a simmer, cover, and cook for 4-5 minutes- until the couscous has cooked and soaked up the liquid.
Roughly chop the bacon, and add it to the pot along with the chicken, butter, & Italian seasoning. Stir everything to evenly combine and fluff the cous cous. Salt & pepper the dish, to taste, and serve immediately.