| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 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 blend | ||
| Sour cream | ||
| Thinly sliced green onions | ||
| Chopped tomato |
INSTRUCTIONS
COUSCOUS MOLE TOPPINGS 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 <cmainard@ARTIC.EDU> Date: Tue, 10 Sep 1996 13:57:38 -0500
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