Black Bean Mole and Coconut Couscous

I pulled this recipe out of a Pillsbury Bake-Off cookbook years ago, and it has survived the test of time at our house. I love the crunch and unexpected taste of coconut in the couscous, and the ease of preparation makes this dish as fun to make as it is to eat. While this could easily stand alone as an entree, I usually serve it with grilled chicken seasoned with fajita seasoning.

Black Bean Mole and Coconut Couscous

for the couscous
1 cup uncooked couscous
1/2 cup coconut, toasted
1/2 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-Monterrey Jack cheese
6 TBS sour cream
1/4 cup green onions, thinly sliced
1 medium tomato, seeded and chopped

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. My photograph above shows an individual serving size.