Bean Couscous With Pomegranates

By á-174942

Ingredients

• 1 cup small white beans
• 2 tablespoons extra-virgin sesame or olive oil
• 2 cups eggplant cut small dice
• 2 tablespoons sesame seeds
• 1 tablespoon minced garlic
• 12 ounces couscous
• 5 tablespoons olive oil
• 2 tablespoons Pomegranate Vinegar (see recipe)
• 1 cup pomegranate arils
• 2 tablespoons minced fresh coriander
• Salt to taste

Details

Servings 4

Preparation

Step 1

Pour boiling water over beans and soak overnight. Next day, drain beans and cook until tender in salted water to cover, about 25 minutes. Drain and reserve.

Place sesame oil in large skillet or wok and heat until it begins to smoke. Stir-fry eggplant for about 5 minutes, or until tender, then add sesame seeds. Continue to stir-fry until sesame seeds begin to turn color, then add garlic. Stir and continue cooking for 1 minute, then remove from heat and set aside.

To cook couscous, bring 2 1/2 cups water to boil in large saucepan. Add couscous and let mixture come to a full boil. Reduce heat to low, cover and continue cooking for 1 minute or until all liquid absorbed. Stir with fork to fluff, then pour into serving bowl.

To make vinaigrette: Whisk together oil and vinegar and pour over hot couscous. Stir well, then add beans and eggplant. Add pomegranate arils and chopped fresh coriander, adjust seasonings and serve.

This recipe yields 4 to 6 servings.

Per Serving: 530 Cal; 16g Prot; 19g Total Fat (2 Sat. Fat); 76g Carb.; 0mg Chol; 10mg Sod.; 13g Fiber.

Wine Suggestions: This dish has a great deal of body and texture underlined by the brightness of the pomegranates. A lighter red wine, such as Beaujolais, with good fruit, low-to-medium acid and a slight bit of oakiness would match well. Try Régnié, Grand Cru, Maison de Lamartin.