White Bean Tagine
|Sesame seeds||1 Teaspoon|
|Onion||1 Large, chopped|
|2% milk||360 Milliliter (1 1/2 Cups, Low Fat)|
|Couscous||10 Ounce (1 Package, 285 Grams)|
|Canned cannellini||30 Ounce, drained, rinsed (2 Cans, 425 Grams Each)|
|Vegetable broth||120 Milliliter (1/2 Cup)|
|Honey||45 Milliliter (3 Tablespoons)|
|Ground ginger||1⁄4 Teaspoon (3 Tablespoons)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground saffron/A large pinch of saffron threads||1⁄8 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Apricots||12 Ounce, pitted and quartered (6 Pieces, 340 Grams)|
|Cilantro leaves||15 Gram (1/3 Cup)|
1. Toast sesame seeds in a wide nonstick frying pan over medium heat, stirring often, until golden (about 3 minutes). Remove from pan; set aside.
2. In same pan, combine onion and 1/4 cup (60 ml) water. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove from heat.
3. In a 2- to 3-quart (1.9- to 2.8-liter) pan, bring milk and 1 cup (240 ml) water just to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Keep warm; fluff occasionally with a fork
4. Meanwhile, to onion mixture, add beans, broth, honey, ginger, cinnamon, saffron, and white pepper. Bring to a boil over medium-high heat. Then reduce heat so mixture boils gently; cook, stirring occasionally, for 5 minutes. Add apricots; cook, stirring gently, just until heated through (about 3 minutes).