Garden Vegetable Tabbouleh

Name: Garden Vegetable Tabbouleh
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 serving(s)
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 1/2 ounce) 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

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Recipe by Virginia Cherry Blo

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

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READY IN: 6hrs 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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 1/2 ounce) 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

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.
Cover; cook on LOW 6 to 8 hours.
Serve with sour cream and mint.

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Garden Vegetable Tabbouleh

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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