White Bean Tagine

• 1 teaspoon sesame seeds
• 1 large onion, chopped
• 1 1/2 cups 2% low-fat milk
• 1 (10 ounce) package couscous
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/2 cup vegetable broth
• 3 tablespoons honey
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon powdered saffron (can use tumeric for color if you can't find saffron)
• 1/8 teaspoon white pepper
• 6 apricots, pitted and quartered
• 1/3 cup cilantro leaf
• salt

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 water. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 tablespoon at a time if pan appears dry. Remove from heat.
3. In a 2-3 quart pan, bring milk and 1 cup 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).
5. To serve, spoon couscous onto a rimmed platter, top with bean mixture. Sprinkle with cilantro and sesame seeds, season with salt to taste.

sesame seeds, onion, milk, couscous, cannellini beans, vegetable broth, honey, ground ginger, ground cinnamon, powdered saffron, white pepper, cilantro leaf, salt

Taken from www.food.com/recipe/white-bean-tagine-464952 (may not work)