John Myers
Contents
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Ingredients
- 3 Pc. Rabbits
- 150 g Parma ham
- 4 Cup Instant couscous
- 2 Cup Orange juice
- 2 Cup Broth
- 1 Pc. Zucchini
- 10 Pc. Dried plums
- 1 Pc. Red peppers
- 300 g Cucumber
- 200 g Tomatoes
- 5 Pc. Spring onion
- 1 bunch Parsley
- 2 Pc. Garlic cloves
- 300 g Mixed mushrooms
- 1 Pc. Onion
- 0,5 tbsp Sugar
- 1 Msp Nutmeg
- 4 tbsp Olive oil
- 2 tbsp Butter
- Salt and pepper
Instructions
- Salt and pepper the rabbit, wrap with Parma ham and tighten with twine. Put aside.
- Bring the stock to the boil and pour over the couscous together with the orange juice. Let it swell for 5 minutes.
- In the meantime, cut the bell pepper, dried plums, cucumber (without seeds), tomatoes (without seeds), spring onions and parsley into small pieces. Chop the mushrooms, zucchini, garlic and onion into small pieces.
- Heat 2El olive oil in a pan. Fry the garlic and onion. First add the mushrooms, then the zucchini and fry. Season the mushrooms with nutmeg, salt and pepper.
- Mix the couscous and add the cut vegetables. Add zucchini and season with olive oil, sugar, lemon juice, salt and pepper.
- Fry the rabbit in butter and olive oil in a pan and then let it cook in the oven at 120 degrees for 20 minutes.
- Put the couscous with a ring on the plate and pour the fried mushrooms over it.
- Take the rabbit out of the oven and place it next to it. Remove the twine and serve.
Nutrition
Serving: 100gCalories: 145kcalCarbohydrates: 4.2gProtein: 4.5gFat: 12.3g
