Cannellini, Couscous and Pomegranate Salad

We've had some really tasty meals these last couple of weeks that we simply haven't managed to photograph, including a potato gratin with sliced mushrooms and brussel sprouts that was a perfect winter fridge cleaner and a very satisfying treat.

This one we did manage to capture, though. Pomegranates are still relatively cheap and plentiful, and this is one of those dishes where they really shine. We tried it once before with my mom, and it turned out decently, but, with some modifications, this time was even better. The sesame flavored eggplant, the couscous and the cannellinis (we threw in some tofu too, which was also fine) combined for a rich nutty goodness, against which the pomegranate pods and the chopped herbs really popped.

As a side note, I recently tried a new technique for harvesting pomegranate seeds that works really well (or at least much better than our old peeling-like-an-orange method). Run a serrated knife horizontally around the pomegranate, about halfway between the stem and flower ends, being careful not to cut too deeply. When you pull these two halves apart, the seed clusters should be nicely exposed and easy to separate from the membrane and pith. Voilà!

The recipe called for pomegranate vinegar, but we couldn't find such a thing and instead found pomegranate molasses, this thick, rich, sour-sweet syrup, at Bill's, the Greek store down the street.

The origins of the recipe are now lost (xeroxed page from something, we thank you), but here it is in our slightly modified form.

Cannellini, Couscous and Pomegranate Salad

Prepare either one cup of dried -- soak overnight, boil for 30-45 minutes, until tender -- or one 16 oz can prepared cannellini beans --rinse thoroughly. (The type of bean is pretty important here, so substitute at your own risk. Personally, I'd substitute chickpeas before I'd use navy beans or such.)

Dice two cups Chinese or Japanese eggplants. Heat 1T sesame oil in a non-stick skillet until just under smoke and add the eggplant (and tofu if you feel like it). Saute, stirring, five minute or until tender. Add 2T sesame seeds and stir until they start to brown. Add 1T minced shallot and 2T minced garlic and stir one more minute before removing from heat and setting aside.

Bring 2C water to a boil and stir in 12oz couscous. Return to a boil, cover, and turn off the heat to allow the water to absorb (5-10 minutes). While the water is absorbing prepare a vinaigrette of 2T white wine or apple cider vinegar combined with 1.5T pomegranate molasses with 3T olive oil whisked in.

Fluff the finished couscous with a fork and turn into a large bowl. With two spoons, toss in the eggplant mixture, 1/2C chopped cilantro (and scallions and/or parsley) and the seeds of one pomegranate. Drizzle the vinaigrette over the top, add salt and pepper to taste, toss to combine and serve at room temperature. Works as a side or main dish.