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  • Black Bean Mole And Coconut Couscous

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    Black Bean Mole And Coconut Couscous
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Uncooked couscous
    • 1/2 c. Toasted coconut
    • 1/2 tsp Cinnamon
    • 1 Tbsp. Extra virgin olive oil
    • 2 tsp Chopped garlic
    • 2 can (15 ounce.) black beans, rinsed and liquid removed
    • 1 jar (16 ounce.) mild salsa
    • 1 1/2 tsp Unsweetened cocoa
    • 1 tsp Chili pwdr
    • 1/2 tsp Cumin
    • 1/4 tsp Cinnamon Shredded colby-jack cheese blend Lowfat sour cream Thinly sliced green onions Minced tomato

    Directions

    1. Cook couscous as directed on package. Stir in toasted coconut and 1/2 teaspoon cinnamon. Cover to keep hot. Heat oil in medium saucepan over medium heat till warm. Add in garlic; cook and stir 1 minute. Stir in all other mole ingredients. Reduce heat to low; simmer 5 min or possibly till thoroughly heated, stirring occasionally. To serve, fluff couscous with a fork; spoon onto serving platter. Spoon mole mix over couscous. Top with desired toppings.
    2. Makes 4 servings.
    3. Tip: to toast coconut, place in a small skillet; cook and stir over low heat for 6 to 8 min or possibly till light golden.

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