1 cup of couscous
1 can of sweetcorn (drained)
1 can of chickpeas (drained)
1/2 cucumber (peeled & chopped)
1/2 red pepper (chopped)
200g feta cheese
1/2 cup olives
4 rashers of bacon
1 packet of cherry tomatoes (chopped)
2 pheasant breasts
1 cup of hot water, with diluted vegetable stock cube
1tbsp olive oil
1. Tip the couscous into a heatproof bowl and pour the hot water mixed with stock, over. Cover and leave for 5-10 minutes until the couscous is soft; fluff the couscous with a fork and drizzle over the olive oil. Season with salt and pepper and mix together.
2. Chop all other ingredients, apart from the bacon, and add to the couscous.
3. Marinate the pheasant breasts with salt, pepper, bay leaf, mixed herbs, a little garlic and olive oil. Leave to marinate for 30 minutes.
4. Chop two bacon rashers and fry; add this to the couscous mixture. Lightly fry the pheasant breasts in olive oil until golden brown and wrap them in the remaining bacon rashers. Fry until the bacon is crispy.