Garden Vegetable Tabbouleh Stew

Garden Vegetable Tabbouleh Stew
Makes 4 servings

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Ingredients

1	large onion, chopped
2	medium carrots, cut lengthwise into halves, then cut into 1-inch pieces
1	cup green beans, cut into 1-inch pieces
2	medium green onions, thinly sliced
1	small zucchini (4 ounces), sliced
1	can (15-1/2 ounces) chickpeas (garbanzo beans), rinsed and drained
2	cans (14-1/2 ounces each) diced tomatoes, undrained
1/4	teaspoon salt
1/8	teaspoon black pepper
1	box (6 to 7 ounces) tabbouleh mix
1-1/2	cups water
1/4	cup olive oil
	Sour cream
	Chopped fresh mint

Slow Cooker Directions

1. Layer onion, carrots, green beans, green onions, zucchini, chickpeas, tomatoes with juice, salt and pepper in slow cooker. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil evenly over top.

2. Cover; cook on LOW 6 to 8 hours or until vegetables.

3. Serve with sour cream and mint.

Nutrients per Serving
Calories	448
Total Fat	16 g
Carbohydrate	66 g
Fiber	10 g
Protein	13 g
Sodium	1,427 mg

Dietary exchanges

3 Starch

4 Vegetable

3 Fat

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