Garden Vegetable Tabbouleh Stew

[Guest guest]

* Exported from MasterCook *

 

Garden Vegetable Tabbouleh Stew

 

Recipe By :Best Loved Slow Cooker Recipes

Serving Size : 4 Preparation Time :0:00

Categories : Best Loved Slow Cooker Recipes Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped

2 medium carrots -- cut lengthwise into halves and then into 1 "

pieces

1 cup green beans -- cut into 1 " pieces

2 medium green onions -- thinly sliced

1 small zucchini -- sliced

1 15.5 oz can chickpeas -- rinsed & drained

2 14.5 oz cans diced tomatoes -- undrained

1/4 teaspoon salt

1/8 teaspoon black pepper

1 6 oz box tabbouleh mix -- (to 7 oz)

1 1/2 cups water

1/4 cup olive oil

sour cream -- (optional)

fresh mint -- (optional)

 

Layer ingredients in a slow cooker in the following order: onion, carrots,

green beans, green onions, zucchini, chickpeas, tomatoes with juice, salt, and

pepper. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil

evenly over the top. Cover and cook on low for 6-8 hours or until vegetables

are crisp-tender. Serve in bowls and garnish with sour cream and/or fresh mint

if desired.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 606 Calories; 21g Fat (29.9% calories

from fat); 25g Protein; 86g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol;

199mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 3

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0