Monday, August 6, 2007

Black Bean Mole and Coconut Couscous

In response to Megan's request for vegetarian recipes: This is super easy---I am a little embarrassed to cook it for guests because it is so easy---but I really like it.

1 cup uncooked couscous
1/2 cup coconut, toasted
1/2 t cinnamon

1 T olive oil
2 t minced garlic
2 (15 oz) cans black beans, drained and rinsed
1 (16 oz) jar mild homestyle salsa or chunky-style salsa
1 1/2 t unsweetened cocoa
1 t chili powder
1/2 t cumin
1/4 t cinnamon

  • Cook couscous as directed on package. Stir in toasted coconut and 1/2 t. cinnamon. Cover to keep warm.
  • Heat oil in medium saucepan over medium heat until hot. Add garlic; cook and stir one 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 over couscous. Top with colby/mont jack cheese, sour cream, green onions, tomato.

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