Dorothy Lynch Southwestern Couscous
- Prep time: 15 Minutes
- Cook time: 10 Minutes
- Serves: 4
Ingredients
- 1 c. couscous
- 1/2 tsp. ground cumin
- 1 tsp. salt
- 1 1/4 c. boiling water
- 1 clove unpeeled garlic
- 1 c. canned whole kernel corn, drained
- 1/2 c. red onion, finely chopped
- 1/4 c. fresh cilantro, chopped
- 1 jalapeno pepper, minced
- 1 (15-oz.) can black beans, rinsed and drained
- 3 T. olive oil
- 3 T. lime juice
- 1/2 c. Dorothy Lynch Home Style
- 1 red pepper, minced (optional)
- Prep time: 15 Minutes
- Cook time: 10 Minutes
- Serves: 4
The Method
- Combine the couscous, cumin, and salt in a large bowl.
- Add in the boiling water and stir.
- Seal with plastic wrap and set aside for 10 minutes.
- While waiting, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden brown.
- Peel the garlic and mince.
- Stir the garlic into the couscous along with the Dorothy Lynch, black beans, corn, onion, cilantro, jalapeño pepper, olive oil, and lime juice.
- Serve warm or allow to cool.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
Read More
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- Other
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Serves: 8
