Black bean mole and coconut couscous

4 Servings

Ingredients

Quantity Ingredient
1 cup Uncooked couscous
½ cup Toasted coconut
½ teaspoon Cinnamon
1 tablespoon Olive oil
2 teaspoons Minced garlic
2 cans (15 oz.) black beans, rinsed and drained
1 Jar (16 oz.) mild salsa
1½ teaspoon Unsweetened cocoa
1 teaspoon Chili powder
½ teaspoon Cumin
¼ teaspoon Cinnamon
Shredded colby-jack cheese blend
Sour cream
Thinly sliced green onions
Chopped tomato

Directions

COUSCOUS

MOLE

TOPPINGS

From the Pillsbury Cook-off cookbook: Cook couscous as directed on package. Stir in toasted coconut and ½ tsp.

cinnamon. Cover to keep warm. Heat oil in medium saucepan over medium heat until hot. Add garlic; cook and stir 1 minute. Stir in all remaining mole ingredients. Reduce heat to low; simmer 5 minutes or until thoroughly heated, stirring occasionally. To serve, fluff couscous with a fork; spoon onto serving platter. Spoon mole mixture over couscous. Top with desired toppings. Makes 4 servings.

Tip: to toast coconut, place in a small skillet; cook and stir over low heat for 6 to 8 minutes or until light golden brown.

Posted to EAT-L Digest 09 Sep 96 From: Cheryl Mainard <cmainard@...> Date: Tue, 10 Sep 1996 13:57:38 -0500

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