Rabbit Saddle, Tarragon Tortellini

A mix of sunny Mediterranean and elegant French flavours features in this complex recipe. The use of pasta and cous cous is unusual but works because there is little starch in the finished dish. I like the lightness of cous cous and, while it is often served as a filler in traditional North African meals, here it is a vehicle for the intense taste of tomato. Previously I have accompanied this rolled rabbit saddle with the braised cabbage.