Tabouli with Garbanzo Beans and Vegetables-TCV

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Tabouli with Garbanzo Beans and Vegetables - TCV

 

Recipe By :Virginia Messina and Kate Schumann

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 c cooked basic tabouli

1/4 c sliced black olives

1/4 c currants -- optional

1 red, orange, or yellow bell pepper -- chopped

1 med carrot -- grated

15 ozs garbanzo beans -- drained

 

Prepare Basic Tabouli. Before refrigerating, stir in the remaining

ingredients.

 

Source:

" The Convenient Vegetarian: Quick and Easy Meatless Cooking "

 

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Per Serving (excluding unknown items): 287 Calories; 5g Fat (14.9% calories

from fat); 14g Protein; 49g Carbohydrate; 13g Dietary Fiber; 0mg

Cholesterol; 70mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0

Vegetable; 1/2 Fruit; 1/2 Fat.

 

NOTES : Tips and Variations:

Unless you can find good organic cucumbers, use the english or hothouse

cucumbers. We no longer consider them an extravagance. Besides being more

flavorful, they have a tender skin - not tough and waxy - so they don't need

to be peeled, nor do they need to be seeded. Also their tight-fitting

cellophane wrapper helps keep them remarkably fresh.

Nutr. Assoc. : 0 0 0 0 0 0