This recipe is a dish very easy and fast to prepare, thanks to the short cooking time of couscous and of meat as a condiment.
The couscous comes from Sicilian origins with regard to Italy, is a very nutritious food, unique taste and neutral, which lends itself well to be accompanied either by the meat and vegetables.
You can propose this recipe, both as a first course for the family, or for a dinner with friends, and in small portions can replace the classic appetizers.
Instructions
- Take fresh leek and place it on a cutting board (1), then chop it finely (2) and leave aside on a saucer (3).
- Thoroughly wash the vegetable under tap water in a colander (4), then dry it with a cloth, place it on a cutting board and cut into slices not too thin initially, and then into strips of a centimeter of thickness and finally into cubes (5). When finished, let the vegetable apart in a saucer (6).
- In a medium saucepan, pour in three tablespoons of extra virgin olive oil (7) and once hot, add the leek worked previously (8). As soon as this begins to brown, also join the eggplant cubes (9).
- Now pour the white wine in the pan, to evaporate with high flame for about two minutes (10) and, with a wooden spoon, stir thoroughly (11). At this point add the minced lamb (12). Left in a low heat for about twenty minutes, stirring occasionally with a wooden spoon.
- In a small pot, add salt to the water for the couscous cooking (13) and once boiling, add the couscous (14), stirring with a wooden spoon (15).
- Let cooking until it will be completely consumed the water in the pot (16) and then turn off the fire. With a soup spoon transfer the couscous in the pan with the meat and the sauce (17), and with a wooden spoon, mix all ingredients well between them (18). Serve piping hot the dish, accompanying it to the table with a young red wine.
