Black Bean Mole And Coconut Couscous
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Black Bean Mole And Coconut Couscous
  Coconut    Couscous    Beans  
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35644. Report a problem with this recipe.
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      Title: Black bean mole and coconut couscous
 Categories: None
      Yield: 4 Servings
      1 c  Uncooked couscous
    1/2 c  Toasted coconut
    1/2 ts Cinnamon

      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

           Shredded colby-jack cheese
           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.

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Recipe ID 35644 (Apr 03, 2005)

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