For the truffled pheasant breast, use a very sharp knife to cut a thin pocket in the pheasant breast. Salt and pepper the meat. Push the shaved truffles and cheese into the pocket and reseal the pheasant breast with a toothpick. Season with salt and pepper.
For the couscous, bring a cup of water with salt to a boil. Remove the pot from the heat and stir in the couscous. Cover and let swell for 5-10 minutes. Fry the bacon in a separate pan and add it to the couscous together with the chopped black walnuts.
Meanwhile, heat the oil in a pan and fry the truffled pheasant breasts on both sides until they are cooked and the cheese has melted.
Drizzle the truffled pheasant breasts with a few drops of truffle oil and serve with the couscous.