Title: Black Bean Mole and Coconut Couscous
Categories: None
Yield: 4 Servings

----------------------------------COUSCOUS----------------------------------
1 c Uncooked couscous
1/2 c Toasted coconut
1/2 ts Cinnamon

------------------------------------MOLE------------------------------------
1 tb Olive oil
2 ts Minced garlic
2 cn (15 oz.) black beans, rinsed
-and drained
1 Jar (16 oz.) mild salsa
1 1/2 ts Unsweetened cocoa
1 ts Chili powder
1/2 ts Cumin
1/4 ts Cinnamon

----------------------------------TOPPINGS----------------------------------
Shredded colby-jack cheese
-blend
Sour cream
Thinly sliced green onions
Chopped tomato

From the Pillsbury Cook-off cookbook:

Cook couscous as directed on package. Stir in toasted coconut and 1/2 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

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