Jamaican Couscous Recipe

This Recipe is meant for Scouts BSA.

2 tsp olive oil
1 tsp minced garlic
1 15-ounce can chicken broth
1 11-ounce can mango nectar (soda can in Hispanic foods)
3 scallions
1 small red bell pepper
1 15-ounce can corn
2 15-ounce cans black beans
1 4-ounce can chopped green chilies
1 tsp allspice
1 tsp ginger
1/2 tsp cayenne pepper
1/2 tsp cinnamon
3 cups dry couscous
1 small bunch cilantro

Start heating dutch oven over coals to about 300 degrees for Frying.
Stir oil, garlic, broth and nectar to a boil.
Slice the scallions.
Dice the bell pepper.
Drain the corn and beans.
Add the bell pepper, corn, beans, and chilies to the dutch oven.
Stir until the liquid returns to a boil.
Remove dutch oven from heat and stir in all spices and couscous.
Cover with lid and let stand for 10 minutes.
Coarsely chop some cilantro leaves, not stems.
Mix to fluff up couscous and serve with chopped cilantro sprinkled on top.

Serves about 8.