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Black Bean Mole and Coconut Couscous

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Ingredients
  • 1 c uncooked couscous
  • 1/2 c coconut, toasted*
  • 1/2 ts cinnamon
  • 1 tb olive oil or oil
  • 2 ts minced garlic
  • 2 black beans, rinsed & drained
  • 1 chunky salsa
  • 1 1/2 ts unsweetened cocoa
  • 1 ts chili powder
  • 1/2 ts cumin
  • 1/4 ts cinnamon
  • 3/4 cup shredded soy colby-Monterey Jack blend
  • 6 tb soy sour cream
  • 1/4 c thinly sliced green onions
  • 1 md tomato, seeded & chopped
Instructions

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. 6 (1 1/2-cup) servings

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