Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients (serves 6):Method: Peel and chop onions, crush garlic and chop herbs.
Melt butter in a large pan, brown meat.
Add onions once rabbit is golden.
Cook for a few more minutes, then remove from heat.
Add ginger, cumin, cinnamon, saffron and crushed garlic, then stir in 300ml stock.
Mix ingredients well, then leave to cook for 30 minutes.
Add up to 200ml more stock if necessary during cooking, to keep meat moist.
Add juice of half a lemon, parsley and coriander.
Leave to cook for a further 10 minutes.
Weigh out, then cover with boiling water. Cover bowl and leave couscous to absorb water, until light and fluffy. Melt in a knob of butter to taste.
Serve couscous and meat together.