Braised Leg of Rabbit with Couscous

Soak raisins in 100 ml white wine. Roast flaked almonds in a dry frying pan until golden brown. Remove peel from lemons so that the white skin is completely removed. Cut lemons into slices. Halve peppers lengthwise, remove seeds and cut into fine cubes. Peel onions and cut into thin strips. Remove the outer leaves from the lemongrass and cut the cleaned stalks into 4 cm long pieces. Quarter the garlic bulb. Peel the shallots and the garlic cloves and finely dice them.

Heat clarified butter in a frying pan. Season the rabbit legs with salt, pepper and coriander and fry them heartily for about 2 minutes. Remove. Sauté onions in the drippings, add lemongrass and garlic quarters. Fill up with remaining wine and cook.

Boil 250 ml veal stock with cardamom, 2 star anise and 5 cloves. Put the couscous in a large enough bowl. Pour the spice stock through a sieve to the couscous. Stir once and allow to swell for about 10 minutes.

Add lemon, remaining cloves and remaining saffron, cinnamon, star anise, thyme and rosemary to roasting pan. Place the drumsticks on top. Fill with remaining stock, cover with lid and cook until done in about 15 minutes. Cut tomatoes crosswise, blanch for 30 seconds, rinse, skin, quarter, core, dice. Pluck cilantro greens and parsley and chop separately. Mix cornstarch with a small amount of

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