Toast spices in a hot frying pan for 2 minutes and grind into a powder.
Mix the ground spices with olive oil, garlic, coriander root, and mint.
Coat the rabbit in the marinade and chill for several hours.
Sear the rabbit in a hot pan for 3 minutes per side.
Pour boiling water over the couscous and let sit covered for 5 minutes.
Simmer vinegar and sugar in a saucepan until the sugar dissolves.
Add sliced shallots to the vinegar mixture and set aside.
Fluff the couscous with a fork.
Stir in the peppers, pine nuts, and chopped herbs.
Mix in the shallots and season with salt and pepper.
Serve the sliced rabbit loins over the couscous with pan juices.