Couscous With Dandelion Greens

[Guest guest]

Couscous With Dandelion Greens

 

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, about 2 cups water according to pkg. directions

1 small jar pimientos

salt and pepper to taste

4 tablespoons lemon juice or to taste

 

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.

 

 

Be a better sports nut! Let your teams follow you with Mobile. Try it now.