Contributed By: saramiller928
Sassafras Cafe Blog, by way of Pillsbury Bake-Off
Sassafras Cafe Blog, by way of Pillsbury Bake-Off
http://sassafrascafe.blogspot.com/2009/10/black-bean-mole-and-coconut-couscous.html
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 8
Origin: Mexican & Spanish
Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Lunch
Ingredients
For the mole
1 tbs Olive oil
1 clove Garlic, minced
2 (15-oz) cans Black beans, drained and rinsed
1 (16-oz) jar Salsa
1 1/2 tsp Unsweetened cocoa
1 tsp Chili powder
1/2 tsp Cumin
1/4 tsp Cinnamon
For the couscous
1 cup Uncooked couscous
1/2 cup Coconut, toasted
1/2 tsp Cinnamon
For the topping
4 oz (1 cup) shredded Colby-Monterrey Jack cheese
Preparation
Cook couscous according to package directions. Add toasted coconut and 1/2 tsp cinnamon. Cover and set aside, keeping warm until ready to use.
Heat olive oil in saucepan over medium heat. Saute garlic in hot oil for 1 minute, stirring constantly. Add remaining mole ingredients to saucepan and stir to combine. Bring to a simmer and reduce heat to low, stirring occasionally until some of the liquid has evaporated, about 10 minutes.
To serve, fluff couscous with a fork, and spoon the couscous onto a serving platter to make the foundation of the dish. Top with the black bean mixture and garnish with cheese, sour cream, green onions, and tomatoes.
Cook's Notes
Really interesting blend of Mexican and Asian spices and flavors. Delicious dish is simple to create but complex in flavor.
I modified by cooking couscous in lite coconut milk and omitting the coconut flake. Delicious. Really fabulous.
Nutrition calculated 4/3/12 for 8 servings as a side-dish.
Nutrition Information
Calories: 234
;
Total Fat: 7
;
Carbohydrates: 33
;
Calcium: 103
;
Sodium: 378
;
Fiber: 6