Garden Vegetable Tabbouleh Stew


Makes 4 servings


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


  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.

Nutritional Information

Calories 448
Total Fat 16 g
Carbohydrate 66 g
Fiber 10 g
Protein 13 g
Sodium 1427 mg

Dietary Exchange

Starch 3
Vegetable 4
Fat 3

Check out more recipes for Middle Eastern