|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $79.95 
Betty Crocker Cookbook on CD $29.95
CONTACT US
• Contact Info
|
      |
|
 |
Black Bean Mole and Coconut Couscous |
|
Serves: 6 Print this RecipeServing Size: 1 1/2 cup Virginia Moon - Harvest, Alabama Bake-Off Contest 37, 1996 Prize Winner Mole is a complex sauce supposedly created two centuries ago by nuns in a Mexican convent in honor of a visiting dignitary. Although there are many variations, it always includes the flavors of chili plus a touch of chocolate. 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 Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 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. Black Bean Mole and Coconut Couscous is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Island Paradise Salad Bean and Pepper Salad with Citrus Dressing Easy Vegetable Bulgur Salad Southwestern Couscous Salad Spicy Corn and Black Bean Salad Texas Two-Step Slaw Fiesta Chicken Salad Grilled Chicken and Mango Corn Salad Mediterranean Corn Salad Cabbage Salad Vinaigrette with Crunchy Noodles Garden Chicken Salad Hot 'n Spicy Sautéed Mushrooms Potato Corn Bake Antipasto Tortellini Salad Broccoli Cauliflower Tetrazzini Savory Mashed Potato Pie Mexican Fiesta Biscuit Bake Saucy Bean 'n Bacon Bake Black Bean Mole and Coconut Couscous Santa Fe Corn and Cheese Bake Turkey and Pasta Coleslaw 03: Side Dishes and Salads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
