- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus resting
- Effort: easy
For the rabbit
- 1 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 2 cloves garlic
- 1 dried red chilli
- splash olive oil
- 4-6 rabbit, loins (wild if possible)
For the couscous
- 125 g couscous
- 1 cinnamon stick
- 1 bunch flat leaf parsley, roughly chopped
- 1 bunch mint, roughly chopped
- 1 banana shallot, finely diced
- 3 tbsp toasted pine nuts
- 1 lemon
- sprinkling dried red chilli flakes, optional
- Arabic flatbreads, warmed
- yogurt, seasoned with salt and black pepper
- ground sumac
Tips and Suggestions
Sumac is a Greek spice which has a tart, sour lemon taste. It adds a kick to stews and meats and also works well sprinkled over hummus.
1. For the rabiit:Put the spices, garlic and chilli for the rabbit into a pestle and mortar and bash until smooth. Add enough olive oil to bring it to a spreadable consistency and season with salt and pepper. Rub this marinade over the rabbit loins and leave to marinate for up to an hour.
2. For the couscous: pour enough boiling water over the couscous to cover, adding the cinnamon stick as you do so. Cover with clingfilm and set aside while you get on with the rest of the dish.
3. Shake off any excess marinade from the rabbit loins and cook on a hot griddle pan or in a hot frying pan for a couple of minutes on each side, or until cooked to your liking. Remove from the pan and allow to rest whilst you assemble the remaining parts of the dish.
4. Once the couscous is cooked remove the cinnamon stick and season with salt and black pepper. Add the parsley and mint to the couscous along with the shallot and pinenuts. Drizzle with olive oil and squeeze in a little lemon juice. Sprinkle over some dried chilli flakes, if desired.
5. Slice the rabbit loin and serve with the couscous, flatbreads and a dollop of yogurt. Sprinkle everything with a little sumac and serve.
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