Bean Couscous With Pomegranates

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Bean Couscous With Pomegranates

 

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

1 cup pomegranate arils

2 tablespoons minced fresh coriander

salt to taste

 

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. Yields 4 to 6 servings.

 

 

 

 

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