RCI-RC.006.0017.001
Bean Couscous with Pomegranates
.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- Tbs. extra virgin sesame or olive oil2 unit
- Eggplant2 cupscut into small dice
- 2 unit
- 1 unit
- 12 oz
- 5 unit
- Tbs. pomegranate vinegar (see recipe)2 unit
- pomegranate arils1 cup
- Tbs. minced fresh coriander2 unit
- 1 unit
Method
1
Rinse the white beans under cold water and place in a pot with fresh water, bringing to a boil over high heat. Reduce heat and simmer until tender, approximately 20-25 minutes, then drain and set aside.
2
Heat 2 tablespoons of extra virgin sesame or olive oil in a large skillet over medium-high heat. Add the diced eggplant and sauté for 8-10 minutes, stirring occasionally, until golden and tender.
3
Stir the minced garlic into the eggplant and cook for 1 minute until fragrant, then add the cooked white beans and mix well to combine.
4
Pour 1.5 cups of water into the couscous in a separate bowl and stir in 3 tablespoons of olive oil and salt to taste. Cover tightly with plastic wrap and let stand for 5 minutes until the liquid is absorbed.
5
Fluff the couscous with a fork to separate the grains. Fold the couscous gently into the eggplant and bean mixture.
6
Toast the sesame seeds in a small dry skillet over medium heat for 2-3 minutes, stirring constantly, until lightly golden and fragrant.
7
Drizzle the pomegranate vinegar and remaining 2 tablespoons of olive oil over the couscous mixture and toss gently to combine.
8
Transfer the bean couscous to a serving dish and top with pomegranate arils, toasted sesame seeds, and minced fresh coriander. Adjust seasoning with salt to taste and serve warm or at room temperature.