White Bean Tagine Recipe

Summary

MethodMain Ingredient

Ingredients

 Sesame seeds1 Teaspoon
 Onion1 Large, chopped
 2% milk360 Milliliter (1 1/2 Cups, Low Fat)
 Couscous10 Ounce (1 Package, 285 Grams)
 Canned cannellini30 Ounce, drained, rinsed (2 Cans, 425 Grams Each)
 Vegetable broth120 Milliliter (1/2 Cup)
 Honey45 Milliliter (3 Tablespoons)
 Ground ginger1⁄4 Teaspoon (3 Tablespoons)
 Ground cinnamon1⁄4 Teaspoon
 Ground saffron/A large pinch of saffron threads1⁄8 Teaspoon
 Ground white pepper1⁄8 Teaspoon
 Apricots12 Ounce, pitted and quartered (6 Pieces, 340 Grams)
 Cilantro leaves15 Gram (1/3 Cup)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4607 Calories from Fat 221

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 28.8 mg

Sodium 923.2 mg38.5%

Total Carbohydrates 869 g289.8%

Dietary Fiber 236.6 g946.6%

Sugars 114.8 g

Protein 250 g500.3%

Vitamin A 157% Vitamin C 110.2%

Calcium 202.7% Iron 297.5%

*Based on a 2000 Calorie diet

Directions

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).
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