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Black Bean Mole and Coconut Couscous

Serves: 6
Total Calories: 306

Ingredients

COUSCOUS
1 cup uncooked couscous
1/2 cup coconut, toasted*
1/2 teaspoon cinnamon

MOLE
1 tablespoon olive oil or vegetable oil
2 teaspoons purchased minced garlic
2 (15-ounce) cans black beans, drained, rinsed
1 (16-ounce) jar mild homestyle salsa or chunky-style salsa
1 1/2 teaspoons unsweetened baking cocoa powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cinnamon

TOPPING
3/4 cup (3 oz.) shredded Monterey Jack-Colby cheese blend
6 tablespoons sour cream
1/4 to 1/2 cup thinly sliced green onions
1 medium tomato, seeded, chopped

Directions:

Cook couscous as directed on package. Stir in toasted coconut and 1/2 teaspoon 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 fork spoon onto serving platter. Spoon mole mixture over couscous. Top with cheese, sour cream, onions and tomato.

*TIP: To toast coconut, place in small skillet cook and stir over low heat for 6 to 8 minutes or until light golden brown.

Nutrition Per Serving (1 1/2 cup): Calories 400 Protein 16g Carbohydrate 55g Fat 13g Sodium 760mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 306
Calories from Fat: 116

This Black Bean Mole and Coconut Couscous recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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