Sicilian sweet-and-sour rabbit with couscous

Ingredients

For 1 serving

• Rabbit160 g
• Onion80 g
• White wine vinegar15 ml
• Sugar4 g
• Raisins10 g
• Pine nuts5 g
• Celery40 g
• Couscous55 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, nuts, celery, sulphites,

Method

1. Pat the rabbit pieces dry with kitchen paper and salt them. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, until golden; add a glass of water, cover and cook over low heat for 30 minutes.
2. Meanwhile soak the raisins in warm water for 10 minutes and squeeze them out; peel the onion and slice it thinly; wash the celery, pull off the strings and slice it.
3. Heat the remaining oil in a frying pan over low heat and soften the onion and celery for 10 minutes, until soft and the onion is translucent; add the raisins, pine nuts, white wine vinegar and sugar and cook for 2 minutes, until the vinegar loses its sharp edge.
4. Pour the sweet-and-sour mixture over the rabbit and cook uncovered for 10 minutes, until the sauce has reduced and turned glossy.
5. Meanwhile bring a small pan of water to the boil. Put the couscous in a bowl, pour over the same volume of boiling salted water, cover and leave for 5 minutes; fluff it with a fork.
6. Serve the rabbit with its sweet-and-sour sauce next to the couscous.