"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chunky Tabouli Recipe

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This recipe for Chunky Tabouli, by , is from Budget Guide To Great Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paul Jones

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Tabouli Wheat
Red Bell Pepper , cut into to in. pieces
1 Green Bell Pepper, cut into to in. pieces
1 Cucumber, cut into to in. pieces (no seeds)
1 bunch Green Onions
2 bunches Fresh Parsley
2 Tomatoes, cut into to in. pieces
1 c. Kidney Beans, drained and rinsed
1 c. Whole Kernel Corn, drained and rinsed
1 c. Garbanzo Beans, drained and rinsed
1 tsp. Salt
1 c. Canola Oil
1 c. Lemon Juice

Directions:
Directions:
Cover Tabouli Wheat with warm water. Make sure wheat stays covered with water for at least 1 hour. In a large bowl add cut up Tomatoes, Red and Green Bell Peppers. Thinly chop green of Green Onions and add them to bowl. Finely dice Parsley and add to bowl. Add Cucumber and Salt and mix together. Add the drained and rinsed Kidney Beans, Corn and Garbanzo Beans. Drain and rinse Tabouli Wheat removing as much water as possible. Add Tabouli Wheat, Canola Oil and Lemon Juice to bowl and mix everything together. Cover and chill. Best if prepared a day ahead of time.

Preparation Time:
Preparation Time:
24 hours in advance is best

 

 

 

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