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

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

Dietary Exchange

Vegetable 4
Starch 3
Fat 3

Check out more recipes for Middle Eastern