Stuffed rabbit with harissa
By: Simon Rimmer From: Good Food Live
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 4
Simon Rimmer brings a North African flavour to roast rabbit in this simple but deliciously spiced dish
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Ingredients
- 1 Rabbit, boned
- black pepper
- 100g Couscous, cooked in chicken stock
- 25g raisins
- 25 g blanched flaked Almonds
- pinch of ground Cinnamon
- 1 clove Garlic, crushed
- grated zest and juice of 1/2 Lemons
- 3 prunes, thinly chopped
- Harissa, to taste
- 75ml Soured cream
- 4 tbsp finely chopped Parsley
Method
1. Preheat the oven to 180°C/gas 4.2. Lay the rabbit out flat and season with salt and freshly ground pepper.
3. In a bowl, mix together the couscous, raisins, flaked almonds, ground cinnamon, garlic, lemon zest, cumin and prunes.
4. Place the couscous mixture on the centre of the rabbit, then roll the rabbit up over the couscous.
5. Smear some harissa paste over the rolled up rabbit, tie it with string and place in a roasting tray.
6. Roast the rabbit for 30 minutes until cooked through.
7. Meanwhile, in a bowl, mix together the sour cream, parsley and lemon juice.
8. Serve the rabbit hot from the oven with the sour cream mixture.
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