Hadda’s Couscous with Rabbit

Name: Hadda’s Couscous with Rabbit
Cuisine: Algerian
Ingredients: ¼ teaspoon each sweet and hot red peppers, powdered ginger and cinnamon; ¼ teaspoon each sweet and hot red peppers, powdered ginger and cinnamon; ¼ teaspoon each sweet and hot red peppers, powdered ginger and cinnamon; ¼ teaspoon each sweet and hot red peppers, powdered ginger and cinnamon; 2 tablespoons tomato concentrate (purée); 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; ½ teaspoon powdered saffron; ¼ teaspoon hot red pepper; ½ teaspoon tomato concentrate (purée); 700 g/1½ lb (scant 5 cups) couscous; 2 tender young rabbits (or 1 x 1.75 kg/4 lb rabbit), cut into serving pieces; 1 medium-sized green pepper, seeded, cored and quartered; 100 g/¼ lb (½ cup) smen (or butter); 4 tablespoons chopped fresh green coriander; 4 tablespoons chopped flat-leafed (Italian) parsley; salt and freshly ground black pepper; 2 tender young rabbits (or 1 x 1.75 kg/4 lb rabbit), cut into serving pieces; 100 g/¼ lb (½ cup) smen (or butter); salt and freshly ground black pepper; 8 small carrots, scraped; 8 small turnips, scraped; 1 teaspoon powdered cinnamon; 2 teaspoons sweet red pepper; 2 sprigs thyme; 4 tablespoons olive oil; 4 cloves garlic, peeled; 2 Spanish onions, peeled and quartered

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

700 g/1½ lb (scant 5 cups) couscous
2

Africa
Algeria
Tunisia
Morocco
Marrakech
Main course
Stew
Mediterranean

Method

Season rabbit pieces generously with salt and freshly ground black pepper.
In the bottom section of a couscoussier or large steamer, combine rabbit pieces and all the bouillon ingredients. Pour over 1.2 litres/2 <