Black Bean Mole' over Coconut Couscous

I cannot take the credit for the creativity of this dish.  I got this out of a newspaper clipping several years ago.  All I've done is veganize the toppings and bring out larger quantities of them, adjust some of the ingredients, give directions on how to toast the coconut, and make the directions in more my style, with slight changes.  But, my family, all of them (gasp!), loves this dish, and it's so fun and different, that I just had to share.

Black Bean Mole' over Coconut Couscous

Ingredients:

Couscous:
1 cup uncooked couscous
1/2 cup coconut
1/2 tsp. cinnamon

Mole':
1 Tbs. olive oil
2 garlic cloves, minced
2 - 15 oz. cans of black beans, drained and rinsed
1 - 16 oz. jar of mild or medium salsa
1 and 1/2 tsp. unsweetened cocoa
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon

Toppings:
1 pkg. Follow Your Heart Vegan Gourmet cheese, Monterey Jack style, finely shredded
1 container of vegan sour cream
6 green onions, sliced
2 tomatoes, diced - we used a combination of red and yellow tomatoes

Directions:

For the couscous: Prepare the couscous according to package directions.  Set aside in a covered pot.  While the couscous is being prepared, take a small pot and heat it over medium heat.  Add the coconut and cinnamon and stir.  Continue to stir until the coconut begins to brown, or toasts.  It should emit a nice fragrance, not a burned one.  Once toasted, stir into the couscous and recover.

For the mole': Heat oil in a medium pot over medium heat.  Add the garlic and cook for less than a minute, until it releases its wonderful aroma.  Do not over cook - garlic is quick to burn.  Add the rest of the mole' ingredients and stir well.  Lower the heat to medium low and cook for another five minutes, or so, until all is heated through.  
Serve mole' over couscous and load up the toppings.  So, so good! Feeds five hungry vegans.