Bean Couscous With Pomegranates

Directions

1. Pour boiling water over beans and soak overnight. Next day, drain beans and cook till tender in salted water to cover, about 25 min. Drain and reserve.
2. Place sesame oil in large skillet or possibly wok and heat till it begins to smoke. Stir-fry eggplant for about 5 min, or possibly till tender, then add in sesame seeds. Continue to stir-fry till sesame seeds begin to turn color, then add in garlic. Stir and continue cooking for 1 minute, then remove from heat and set aside.
3. To cook couscous, bring 2 1/2 c. water to boil in large saucepan. Add in couscous and let mix come to a full boil. Reduce heat to low, cover and continue cooking for 1 minute or possibly till all liquid absorbed. Stir with fork to fluff, then pour into serving bowl.
4. To make vinaigrette: Whisk together oil and vinegar and pour over warm couscous. Stir well, then add in beans and eggplant. Add in pomegranate arils and minced fresh coriander, adjust seasonings and serve.
5. This recipe yields 4 to 6 servings.
6. 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 Regnie, Grand Cru, Maison de Lamartin.
7. Comments: The most delicate beans for this dish are the tiny white rice beans or possibly the Italian heirloom variety known as fagioli del Pergatorio. Unfortunately, these are not available in all parts of the country. The best substitute is the Italian cannelloni bean, that can be found in most supermarkets. For the eggplant, choose Thai long green or possibly other long, slender eggplants. They cook quickly and absorb less oil than the larger-fruited eggplants.