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Exotic Spiced Pheasant with Fig and Walnut Couscous
Exotic Spiced Pheasant with Fig and Walnut Couscous

Exotic Spiced Pheasant with Fig and Walnut Couscous
A gourmet dinner featuring pheasant with a fig and walnut couscous, offering a unique blend of flavors.
Exotic Spiced Pheasant with Fig and Walnut Couscous
Ingredients:
1
Servings
  • 2
    item
     pheasant breast
  • 4
    item
     fig
  • 50
    g
     walnut
  • 150
    g
     couscous
  • 250
    ml
     chicken stock
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     cinnamon stick
  • 1
    tsp
     cumin seed
  • 1
    tsp
     coriander seed
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
Preparation Time: 90 minutes
Exotic Spiced Pheasant with Fig and Walnut Couscous
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the pheasant breasts with salt and pepper.
  3. Heat olive oil in a pan over medium heat and sear the pheasant breasts until golden brown on both sides.
  4. Transfer the pheasant to a baking dish and roast in the oven for about 20 minutes or until cooked through.
  5. In the same pan, add chopped onion and garlic, sauté until translucent.
  6. Add cumin seeds, coriander seeds, and cinnamon stick, cook for another minute.
  7. Add chicken stock and bring to a boil.
  8. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes.
  9. Fluff the couscous with a fork and mix in chopped figs, walnuts, and parsley.
  10. Serve the roasted pheasant on a bed of fig and walnut couscous.
Nutrition Per Serving 800 g Per 100g
Energy 1449 kcal 181 kcal
Protein 80 g 10.0 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 20 g 2.5 g
Carbohydrates 120 g 15.0 g
Fat 70 g 8.8 g
  • 2
    item
     pheasant breast
  • 4
    item
     fig
  • 50
    g
     walnut
  • 150
    g
     couscous
  • 250
    ml
     chicken stock
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     cinnamon stick
  • 1
    tsp
     cumin seed
  • 1
    tsp
     coriander seed
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 180°C.

Season the pheasant breasts with salt and pepper.

Heat olive oil in a pan over medium heat and sear the pheasant breasts until golden brown on both sides.

Transfer the pheasant to a baking dish and roast in the oven for about 20 minutes or until cooked through.

In the same pan, add chopped onion and garlic, sauté until translucent.

Add cumin seeds, coriander seeds, and cinnamon stick, cook for another minute.

Add chicken stock and bring to a boil.

Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes.

Fluff the couscous with a fork and mix in chopped figs, walnuts, and parsley.

Serve the roasted pheasant on a bed of fig and walnut couscous.

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