CookEatShare is also available in English
Cerrar

Receta Bean Couscous With Pomegranates

click to rate
0 votos | 862 views
Raciónes: 6

Ingredientes

Cost per serving $0.77 view details
  • 1 c. small white beans
  • 2 Tbsp. extra-virgin sesame or possibly extra virgin olive oil
  • 2 c. eggplant cut small dice
  • 2 Tbsp. sesame seeds
  • 1 Tbsp. chopped garlic
  • 12 ounce couscous
  • 5 Tbsp. extra virgin olive oil
  • 2 Tbsp. Pomegranate Vinegar (see recipe)
  • 1 c. pomegranate arils
  • 2 Tbsp. chopped fresh coriander Salt to taste

Direcciones

  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.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 132g
Recipe makes 6 servings
Calories 489  
Calories from Fat 160 33%
Total Fat 18.11g 23%
Saturated Fat 2.59g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 13mg 1%
Potassium 764mg 22%
Total Carbs 66.18g 18%
Dietary Fiber 9.0g 30%
Sugars 1.26g 1%
Protein 15.95g 26%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment