Ingredients

• 2 rabbit loins
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• ½ tbsp black peppercorns
• ½ tbsp white peppercorns
• 1 dried chilli
• 5 tbsp extra virgin olive oil
• 3 garlic cloves
• finely chopped
• 2 tbsp finely chopped coriander root (available from Asian stores; if unavailable
• substitute coriander leaves and stalks)
• 2 tbsp finely chopped fresh mint leaves
• 110g/4oz couscous
• boiling water
• to cover
• 110ml/4fl oz Cabernet Sauvignon vinegar
• 2 tbsp caster sugar
• 3-4 banana shallots
• thinly sliced into rounds
• 4 canned piquillo peppers (available from some supermarkets and Spanish delis)
• drained and finely chopped
• 3 tbsp pine nuts
• toasted
• 1 bunch fresh coriander
• roughly chopped
• 1 bunch fresh mint
• roughly chopped
• salt and freshly ground black pepper

Directions

• Heat a frying pan until hot
• then add the cumin and coriander seeds
• peppercorns and dried chilli and toast for 1-2 minutes
• shaking the pan from time to time. Pour the spices into a pestle and mortar and grind to a powder.
• Transfer the spice mixture to a large bowl and add the olive oil
• garlic
• coriander root and mint. Mix well.
• Add the rabbit loins to the bowl and stir to coat with the marinade. Massage well into the meat then set aside in a cool place for a few hours.
• Heat a frying pan until hot. Wipe off the excess marinade from the rabbit and cook for 2-3 minutes on each side
• or until cooked to your liking.
• For the couscous
• place the couscous into a bowl and pour over enough boiling water to just cover. Cover the bowl with cling film and set aside for five minutes.
• Meanwhile
• place the vinegar and sugar into a small saucepan and bring to a simmer. Simmer for one minute
• or until the sugar has dissolved.
• Remove from the heat and add the shallots. Stir well
• then set aside.
• Remove the cling film from the couscous and use a fork to fluff up and separate the grains.
• Add the chopped piquillo peppers
• pine nuts
• coriander and mint and stir well.
• Add the shallots and some of the vinegar mixture
• to taste. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a spoonful of couscous into the centre of each of two serving plates. Slice the rabbit loins and arrange over the couscous. Spoon over any meat juices from the pan.