Start by rinsing your pheasants and patting them dry.

Chop your onions and heat the pot over medium-high heat.

Season the pheasants with salt and pepper and brown them on all sides in the oil.

Pour the white wine and water into the pot, then add the celery and parsley.

The amount of white wine and water depends on the size of your pot, as the pheasants need to be covered with liquid. Just think equal parts water and white wine.

Let the pheasants simmer for an hour and a half, then remove the meat and keep it warm.

Strain the broth and discard the parsley. Blend the remaining vegetables, which can be used to thicken the sauce.

Reduce the broth by half and add the blended onions and celery.

Add the cream and let it continue to boil for 5-10 minutes.

Season with salt, pepper, lemon juice, sugar, and vinegar.

Pour couscous and boiling water into a bowl/pot and let it sit for 10 minutes.

It is now ready to serve.

Serve the dish with homemade bread, such as one of these: Durum flutesBasket breadLong-risen bread