Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  dandelion greens -- (up to 12 cups),
                        -- washed and drained
  2             medium  yellow onions -- chopped fine
  2             medium  carrots -- diced fine
     1/2      teaspoon  minced garlic -- to taste
  4        tablespoons  olive oil
  1        small   pkg  couscous pasta -- (abt 2 cups)
                        water according to pkg directions
  1        small   jar  pimientos
                        salt and pepper -- to taste
  4        tablespoons  lemon juice -- or to taste

Preparation:

Boil couscous pasta according to package directions. Drain and set aside to cool. Heat oil in chicken fryer or Dutch oven. Add onion and carrot. Saute until tender. Add garlic and dandelion greens. Stir frequently while greens are wilting. Add pimientos with liquid from jar. Mix well. Add lemon juice, salt and pepper. Cook on low for about 15 minutes, stirring often. When the dandelion greens are tender, mix the cooked pasta in well. Adjust seasonings and serve or chill. This colorful dish may be served warm or cold. Notes: The greens taken from dandelions before they flower will be less bitter than those in full bloom. Also, be sure to wash and drain them well. Variation: use rice instead of couscous

Nutritional Information:

842 Calories (kcal); 58g Total Fat; (57% calories from fat); 16g Protein; 80g Carbohydrate; 0mg Cholesterol; 394mg Sodium