Black Bean Mole And Coconut Couscous

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Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			4	Servings

INGREDIENTS

1	c	Uncooked couscous
1/2	c	Toasted coconut
1/2	t	Cinnamon
1	T	Olive oil
2	t	Minced garlic
2		15 oz. black beans rinsed
		and drained
1		Jar, 16 oz. mild salsa
1 1/2	t	Unsweetened cocoa
1	t	Chili powder
1/2	t	Cumin
1/4	t	Cinnamon
		Shredded colby-jack cheese
		blend
		Sour cream
		Thinly sliced green onions
		Chopped tomato

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 565 Calories From Fat: 168 Total Fat: 19.3g Cholesterol: 29.5mg Sodium: 1406mg Potassium: 1421.1mg Carbohydrates: 79g Fiber: 23.6g Sugar: 12.2g Protein: 24.4g