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