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

Directions

• Lay the loin fillets side by side
• top to tail
• so they form an even shape together.
• Carefully wrap the pancetta or Parma ham around both the loin fillets
• making sure you overlap the slices so the fillets are covered and are in a single piece.
• Lay a large sheet of aluminium foil on a work surface
• place the covered rabbit on top and roll it up into a sausage shape. Tie the foil in knots at both ends
• forcing any air out.
• Place the couscous grains into a bowl and pour over the hot chicken stock. Cover the bowl with clingfilm and leave in a warm place for 15 minutes.
• Run a fork through the couscous to break up the grains and add one tablespoon of the olive oil
• the mixed herbs
• black olives
• sun blushed tomatoes and toasted pine nuts. Finish with a squeeze of lemon juice and season with salt and pepper. Keep warm.
• Steam the rolled loin for 4-5 minutes.
• Remove the rabbit from the steamer and once cool enough to touch
• carefully remove the cling film.
• Heat one tablespoon of the olive oil in a frying pan
• add the rabbit and cook for 2-3 minutes
• turning regularly
• until the pancetta is golden-brown.
• Heat the remaining one tablespoon of olive oil in a separate frying pan
• add the calamari strips and fry for 20 seconds. Remove the pan from the heat.
• Cut the rabbit into 1cm/½in slices.
• Melt the butter in a saucepan and add a good squeeze of lemon juice. Keep warm.
• To serve
• spoon the warm couscous onto serving plates and arrange the rabbit on top.
• Top with the calamari and drizzle with the lemon butter. Season with salt and freshly ground black pepper.