Curry Pheasant with Israel Couscous over Brussel Sprout Slaw
This is a great dish to introduce people to curry as it is pretty light. I also love the health benefits of turmeric which include it’s Anti-Inflammatory properties and it increases the antioxidant capacity of the body.
Curry Pheasant with Israel Couscous over Brussel Sprout Slaw
3 cups brussel sprouts, shaved
4 tablespoons Olive Oil, divided into 2 tablespoons and 2 tablespoons
1 Lime’s worth of juice, freshly squeezed
Salt and Pepper
1 cup Israel couscous, uncooked
3 tablespoons of curry powder (See Recipe Below)
1 bunch green onions, chopped (whites and greens separate)
1 1/2 - 2 cup pheasant, cut or shredded into bite sized pieces, see recipe
1 1/2 cup green beans, cut into 1 inch pieces
1 inch worth of ginger root, grated
3/4 cup pheasant, chicken or vegetable Stock
Toss brussel sprouts, 2 TBS of Olive Oil, freshly squeezed lime juice and the green portion of your Green Onions into a bowl. Salt and pepper to taste. Set aside for now.
Cook the couscous per the instructions using the Stock and half the curry powder. Fluff up with a fork and set aside.
Heat 2 TBS of Olive Oil in a skillet and add the white parts of your green onions, the green beans, grated ginger, and 1 1/2 TBS of your curry powder. Saute the mixture for 5 minutes. Add pheasant to the skillet mixture and saute for an additional 2 minutes. Add more oil if needed.
Pour stock into the skillet to deglaze the pan and then add the couscous. Stir until pheasant and couscous are fully cooked and mixture is thickened approximately 2-5 minutes.
Plate your brussel sprout slaw and top with your curried pheasant mixture!
Curry Powder Mix
2 tablespoons of coriander seeds
2 tablespoons of cumin seeds
1/2 tablespoons of cardamom seeds
1 1/2 tablespoons of turmeric
2 teaspoons of ground ginger
1 teaspoon black pepper
Add coriander, cumin and cardamom to a dry skillet and toast over medium heat constantly stirring for 2-4 minutes until lightly browned and starting to smell the aromatics. Add the toasted spices with the remaining spices to a spice grinder or food processor until a fine powdered. Use immediately or store in an airtight container for a month.
