| 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
A Message from our Provider:
“God cares”