Spatchcocked Lemon Pheasant with Cous Cous

Directions

1. Create a marinade from the pheasant ingredients excluding the salt and pepper, cover the pheasant and leave to marinate in the fridge for at least 30 minutes or preferably overnight

2. When ready to cook, preheat the oven to 200c or fire up your barbecue

3. Bring the pheasant to room temperature and season well with salt and pepper

4. Cook the pheasant in the oven or on your barbecue until cooked through, about 30-35 minutes. The internal temperature of the breast should reach 63c

5. Toss the peppers, courgette, tomatoes, garlic and onion in olive oil, season well and roast for 15 minutes

6. Add the unpeeled garlic cloves to the oven dish and an extra tbsp of olive oil, roast for a further 15 minutes

7. Prepare the couscous by adding the hot bone broth, covering and leaving to sit until all the water has been absorbed, around 10 minutes. Fluff with a fork to seperate the grains

8. Take the roast veg from the oven, squeeze the garlic cloves from their skins and squish gently with a fork, then add the lemon juice

9. Add the cous cous, feta and parsley to the roast vegetables and stir gently to mix. Season to taste

10. Serve the pheasant with the warm salad