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1
Pour boiling water over beans and soak overnight.
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2
Next day, drain beans and cook till tender in salted water to cover, about 25 min.
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3
Drain and reserve.
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4
Place sesame oil in large skillet or possibly wok and heat till it begins to smoke.
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5
Stir-fry eggplant for about 5 min, or possibly till tender, then add in sesame seeds.
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6
Continue to stir-fry till sesame seeds begin to turn color, then add in garlic.
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7
Stir and continue cooking for 1 minute, then remove from heat and set aside.
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8
To cook couscous, bring 2 1/2 c. water to boil in large saucepan.
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9
Add in couscous and let mix come to a full boil.
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10
Reduce heat to low, cover and continue cooking for 1 minute or possibly till all liquid absorbed.
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11
Stir with fork to fluff, then pour into serving bowl.
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12
To make vinaigrette: Whisk together oil and vinegar and pour over warm couscous.
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13
Stir well, then add in beans and eggplant.
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14
Add in pomegranate arils and minced fresh coriander, adjust seasonings and serve.
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15
This recipe yields 4 to 6 servings.
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16
Wine Suggestions: This dish has a great deal of body and texture underlined by the brightness of the pomegranates.
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17
A lighter red wine, such as Beaujolais, with good fruit, low-to-medium acid and a slight bit of oakiness would match well.
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18
Try Regnie, Grand Cru, Maison de Lamartin.
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19
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.
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20
Unfortunately, these are not available in all parts of the country.
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21
The best substitute is the Italian cannelloni bean, that can be found in most supermarkets.
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22
For the eggplant, choose Thai long green or possibly other long, slender eggplants.
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23
They cook quickly and absorb less oil than the larger-fruited eggplants.
