Onions & Cranberries Tajine (vegan)

Ingredients

• canola oil – 3 tbsp
• red onions – 4
• dried cranberries – 50 g
• canellini beans – 400 g
• couscous – 200 g
• lemon – 1
• almonds – 3 tbsp
• tomato paste – 7,3 dl
• ginger – 1 cm piece
• cinnamon powder – 1 tsp
• coriander – 1 tsp
• cumin – 1 tsp
• harissa – 1 tsp
• honey – 1 tbsp
• vegetable stock – 3 dl

Preparation

1. Heat two tablespoons of oil in the tajine and slightly cook the onions. Add the ginger together with all the spices in the tajine, mix well and pour the honey and tomato pasta. Cook for two minutes, then reduce the heat, cover the tajine and let slowly cook for 10 minutes.
2. Remove the lid, add the cranberries and the cannelloni beans and cook another 10 minutes. Add some vegetable stock if necessary to keep the mix juicy.
3. Prepare the couscous with boiling water (see package’s instructions), lemon zest and a pinch of salt. Mix well and cover with a lid. Let the couscous cool down for 5 minutes, then add the lemon juice, the almonds and the rest of the oil. Separate the couscous in grating it layer per layer with a fork.
4. Add the coriander in the tajine and serve with the couscous.