Lay loin fillets side by side top to tail to form an even shape.
Wrap pancetta around both fillets in a single overlapping layer.
Roll the rabbit in heatproof clingfilm to form a tight sausage shape and tie the ends.
Pour hot chicken stock over couscous in a bowl and let sit covered for 15 minutes.
Fluff couscous with 15ml olive oil, herbs, olives, tomatoes, pine nuts, and lemon juice.
Steam the rabbit roll for 4 to 5 minutes.
Cool the rabbit slightly and remove the clingfilm.
Sauté rabbit in 15ml olive oil for 2 to 3 minutes until pancetta is brown.
Fry calamari in 15ml olive oil for 20 seconds and remove from heat.
Slice the rabbit into 1cm pieces.
Melt butter in a pan and stir in lemon juice.
Place couscous on plates and arrange rabbit slices on top.
Garnish with calamari and drizzle with lemon butter sauce.