Garden Vegetable Tabbouleh

From the Simple 1-2-3 Slow Cooker cookbook. A take on Lebanese cuisine.

• Ready In: 6 hrs 10 mins
• Serves: 4

Ingredients

• 1  large onion, chopped
• 2  medium carrots, cut into 1 inch pieces
• 1  cup green beans, cut into 1 inch pieces
• 2  medium green onions, thinly sliced
• 1  small zucchini, sliced
• 1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1 (6 -7 ounce) box  tabouli mix (same as Tabbouleh mix)
• 1 1⁄2 cups water
• 1⁄4 cup olive oil
•  sour cream
•  mint leaf, chopped

Directions

1. Layer onion, carrots, green beans, green onions, zucchini, chick-peas, tomatoes with juice, salt, and pepper in slow cooker. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil evening over top.
2. Cover; cook on LOW 6 to 8 hours.
3. Serve with sour cream and mint.