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Ingredientes
- 1 c. Uncooked couscous
- 1/2 c. Toasted coconut
- 1/2 tsp Cinnamon
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Chopped garlic
- 2 can (15 ounce.) black beans, rinsed and liquid removed
- 1 jar (16 ounce.) mild salsa
- 1 1/2 tsp Unsweetened cocoa
- 1 tsp Chili pwdr
- 1/2 tsp Cumin
- 1/4 tsp Cinnamon Shredded colby-jack cheese blend Lowfat sour cream Thinly sliced green onions Minced tomato
Direcciones
- Cook couscous as directed on package. Stir in toasted coconut and 1/2 teaspoon cinnamon. Cover to keep hot. Heat oil in medium saucepan over medium heat till warm. Add in garlic; cook and stir 1 minute. Stir in all other mole ingredients. Reduce heat to low; simmer 5 min or possibly till thoroughly heated, stirring occasionally. To serve, fluff couscous with a fork; spoon onto serving platter. Spoon mole mix over couscous. Top with desired toppings.
- Makes 4 servings.
- Tip: to toast coconut, place in a small skillet; cook and stir over low heat for 6 to 8 min or possibly till light golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 880 | |
| Calories from Fat 72 | 8% |
| Total Fat 8.44g | 11% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 509mg | 21% |
| Potassium 3118mg | 89% |
| Total Carbs 157.28g | 42% |
| Dietary Fiber 32.5g | 108% |
| Sugars 4.26g | 3% |
| Protein 47.03g | 75% |
