Fruit of the bloom: east-to-make, healthful pomegranate recipes

Better Nutrition, Nov, 2003 by William Woys Weaver

Wine Suggestions For creamy, fruity desserts, consider drinking a late-harvest Riesling. The wines are labeled Auslese, Beerenauslese and Eiswein. Try the magic from German winemaker Egon Muller.

Bean Couscous with Pomegranates

SERVES 4 TO 6

The most delicate beans for this dish are the tiny white rice beans or the Italian heirloom variety known as fagioli del Pergatorio. Unfortunately, these are not avail able in all parts of the country. The best substitute is the Italian cannellini bean, which can be found in most supermarkets. For the eggplant, choose Thai long green of other long, slender eggplants. They cook quickly and absorb less oil than the largerfruited eggplants.

1 cup small white beans 2 Tbs. extra virgin sesame or olive oil 2 cups eggplant, cut into small dice 2 Tbs. sesame seeds 1 Tbs. minced garlic 12 oz. couscous 5 Tbs. olive oil 2 Tbs. pomegranate vinegar (see recipe, p. 37) 1 cup pomegranate arils 2 Tbs. minced fresh coriander Salt to taste

1. 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.

2. Place sesame oil in large skillet or wok, and heat until it begins to smoke. Stir-fry eggplant for about 5 minutes, of 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 flora heat and set aside.

3. To cook couscous, bring 2 1/2 cups water to a 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 is absorbed. Stir with fork to fluff, then pour into serving bowl.

4. To make vinaigrette, whisk together oil and vinegar. Pour over hot couscous. Stir well, then add beans and eggplant. Add pomegranate arils and minced fresh coriander, adjust seasonings and serve hot.

PER SERVING: 530 CAL; 16G PROT; 19G TOTAL FAT (2G SAT. FAT); 76G CARB; 0MG CHOL; 10MG SOD; 13G FIBER

Wine Suggestions

This dish has a great deal of body and texture underlined by the brightness of the pomegranates. A lighter red wine with good fruit, low-tomedium acid and a slight bit of oakiness, such as Beaujolais, would match well. Try Regnie, Grand Cru or Maison de Lamartin.

Note: Starred recipes reprinted with permission from the Pomegranate Council.