- 150g wholewheat couscous
- 600ml boiling water
- 35g sun dried tomatoes
- A pinch or two of saffron powder
- 1 aubergine
- 1 courgette
- 1 red onion
- 2 vine tomatoes
- 1 garlic clove
- A handful of rosemary, leaves only
- 2 wild pheasant breasts
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 80g kalamata olives
- 1 lemon
1. Fill your kettle and boil it. Tip the couscous into a heatproof bowl or small pan. Pour over 300ml boiling water. Cover with a plate and set aside for 15 mins to soak. Pour another 300ml boiling water in a jug. Add the sun dried tomatoes and the saffron powder. Stir well and set aside.
2. Trim the aubergine and chop it into bite-size chunks. Trim the courgette and slice it to match the aubergine. Peel the red onion and slice it into thin wedges. Cut the tomatoes into thin wedges. Peel and finely slice the garlic clove. Pick the rosemary leaves and roughly chop them.
3. Pour 1 tbsp oil into a deep frying pan or wok and warm to a medium-high heat. Season the pheasant breasts with salt and pepper. When the pan is hot, add the pheasant. Fry for 2 mins on each side, till lightly browned. When cooked, lift out of the pan and set aside on a plate.
4. Add another 1 tbsp oil to the pan. Slide in the aubergine, courgette and onion. Fry for 6-8 mins, stirring often, till the veg are glossy and soft with a little colour. Add the garlic, rosemary and tomatoes. Cook for a further 1 min.
5. Add the olives to the pan. Pour in the sun dried tomatoes and saffron stock. Nestle in the pheasant breasts. Cover the pan with a lid, bring to the boil, then reduce to a simmer and cook for 6-8 mins, till the pheasant is cooked through.
6. When the stew is cooked, squeeze in a little juice from the lemon. Have a taste and add more lemon juice, salt or pepper if you think it needs it. Divide the couscous between a couple of bowls, ladle over the veg and broth, and serve topped with the pheasant breasts.