See Also: Garden Vegetable Tabbouleh Stew(recipes)
Spicy Vegetable Stew(recipes)
Pork and Vegetable Stew with Noodles(recipes)
Langoustines with summer vegetable stew(recipes)
Italian Sausage and Vegetable Stew(recipes)
Middle Eastern Vegetable Stew(recipes)
Hearty Lentil and Root Vegetable Stew(recipes)
tabbouleh(dictionary)
Tabbouleh(recipes)
Tabbouleh Salad(recipes)

Garden Vegetable Tabbouleh Stew (recipes)




Yield: Makes 4 servings



Ingredients:



1large onion, chopped

2medium carrots, cut lengthwise into halves, then cut into 1-inch pieces

1cup green beans, cut into 1-inch pieces

2medium green onions, thinly sliced

1small zucchini (4 ounces), sliced

1can (15-1/2 ounces) chickpeas (garbanzo beans), rinsed and drained

2cans (14-1/2 ounces each) diced tomatoes, undrained

1/4teaspoon salt

1/8teaspoon black pepper

1box (6 to 7 ounces) tabbouleh mix

1-1/2cups water

1/4cup olive oil

Sour cream

Chopped fresh mint









Preparation:





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:







Serving Size:







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