Serves 4
4 rabbit tenderloins
4 tablespoons Moroccan Spice (see following recipe)
2 cups couscous (cooked)
2 lemons, zested and juiced
1 cup extra virgin olive oil
1⁄3 cup black currants or raisins
1 tablespoon mint, chopped
1 tablespoon flat leaf parsley, chopped
1 tablespoon chives, chopped
salt and pepper
Season rabbit loins with salt and sprinkle with Moroccan spice. Sear the seasoned loins in a frying pan with a little olive oil or vegetable oil until evenly browned on all sides. Place in a 350-degree oven for 5-8 minutes so that they are firm to touch, then let rest. Combine couscous, lemon zest and juice, extra virgin olive oil, raisins, and chopped herbs in a bowl and season with salt and pepper. Place a half cup of couscous at the top of the plate, and slice the rabbit loin, fanning it below the couscous. Serve warm or cold.
Moroccan Spice Mix
4 large cloves garlic, peeled and crushed
1 lemon, cut into eighths
3 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper
3 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon saffron powder
2 teaspoons ground ginger
3 teaspoons salt
3 tablespoons olive oil
Combine all ingredients in a food processor and puree until blended.
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