Recipe - Black Bean Mole And Coconut Couscous

COUSCOUS
1 cup Uncooked couscous
One half cup Toasted coconut
One half teaspoon Cinnamon

MOLE
1 tablespoon Olive oil
2 teaspoon Minced garlic
2 cn (15 oz.) black beans, rinsed
and drained
1 Jar (16 oz.) mild salsa
1 One half teaspoon Unsweetened cocoa
1 teaspoon Chili powder
One half teaspoon Cumin
One fourth teaspoon Cinnamon

TOPPINGS
Shredded colbyjack cheese
blend
Sour cream
Thinly cut or sliced up green onions
Chopped tomato

From the Pillsbury Cookoff cookbook:

Cook couscous as directed on package. Stir in toasted coconut and One half 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 EATL Digest 09 Sep 96

From: Cheryl Mainard cmainard@ARTIC.EDU

Date: Tue, 10 Sep 1996 13:57:38 0500