Black Bean Mole and Coconut Couscous

for the couscous

for the couscous

2 cup uncooked couscous
1 cup coconut, toasted
1 tsp cinnamon

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 topping
4 oz (1 cup) shredded colby jack cheese (we just used shredded cheddar)
sour cream
one bunch green onions, thinly sliced
1 medium tomato, diced

Toast coconut in a large skillet over med heat. Watch carefully or it will burn quickly once it begins to brown. While coconut is browning, start couscous. When coconut is done, set aside.

Cook couscous: boil 2 cup water, add 1 tsp salt and 1 tsp olive oil. Remove from heat and add couscous. Let stand for 5 min, the toss with fork. 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.

Top the coconut couscous with the black bean mixture and garnish with cheese, sour cream, green onions, and tomatoes.

http://sassafrascafe.blogspot.com/2009/10/black-bean-mole-and-coconut-couscous.htm