Roast rabbit loin with Moroccan-style couscous and calamari Archive
If you’ve never eaten rabbit before, this recipe is a good place to start. Ask your butcher to remove the fillets from the rabbit loin for you.
Ingredients
- 2 rabbit loin fillets
- 6 slices pancetta or Parma ham
- 150g/5oz couscous
- 200ml/7fl oz hot chicken stock
- 3 tbsp olive oil
- 2 tbsp chopped fresh herbs such dill, tarragon and coriander
- 20g/¾oz pitted black olives, sliced
- 20g/¾oz sun-blushed tomatoes, halved
- 20g/¾oz pine nuts, toasted in a dry frying pan
- ½ lemon
- sea salt and cracked black pepper
- 50g/2oz calamari strips, cleaned
- 20g/¾oz unsalted butter
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