Pheasant kebabs with couscous salad recipe

Enjoy game in the summer – try this light and healthy pheasant kebab recipe from Wild and Game

Pheasant kebabs with couscous salad – serves 2

Ingredients

For the kebabs:

• 4 wooden skewers, soaked in water
• 1 pack Wild and Game garlic and herb pheasant breasts
• 1 small aubergine, cut into large chunks
• 1 medium onion, quartered and split into layers
• Half a red pepper or yellow, cut into large chunks
• Half a green pepper, cut into large chunks
• 12 medium mushrooms
• Olive oil
• Salt and pepper

For the couscous salad:

• 1 standard sized block of feta, diced
• 1 medium sweet potato, diced
• Half a red or yellow pepper, diced
• Half a green pepper, diced
• 250g cherry tomatoes
• 1 medium onion, diced
• 300g couscous
• A big handful of fresh flat leaf parsley, chopped
• A big handful of fresh coriander, chopped
• 2 tbsp lemon juice
• 1 tsp minced garlic 
• 2 tbsp olive oil plus several glugs for roasting the vegetables
• 1 tsp Marigold stock powder (optional)
• Salt
• Pepper

Method

For the salad

• Preheat the oven to 220 degrees centigrade/gas mark 7
• Toss the sweet potato in olive oil and generously season it in salt and pepper. Roast for 10 minutes.
• Toss the other vegetables in oil, season them and add them to the roasting tray. Cook for an additional 30 minutes.
• Meanwhile, put the couscous in a bowl and sprinkle in the dry Marigold stock if using (for extra flavour). Pout on enough boiling water to cover the couscous with a millimetre or two to spare, stir briskly, cover and leave for 5 to 10 minutes until it has soaked up the water and puffed up. Tip it into a large dish and fluff and separate it with a fork.
• When the vegetables are cooked, stir them into the couscous. Add the herbs and feta. Mix the 2 tbsp lemon juice and 2 tbsp olive oil, add a couple of pinches of salt and stir this through
• the salad. 

For the kebabs

• Cut each pheasant breast into 2-3 pieces.
• Thread a mix of the breast and the vegetables onto each skewer.
• Generously season and brush with olive oil
• Grill on a barbecue or under a medium grill for about
• 20-30 minutes, until nicely browned. Turn, season and
• add oil regularly.
• Serve with the salad.