Monday, March 17, 2008

Slow Cooker Tabbouleh Stew

Source: Best-Loved Slow Cooker Recipes

1 cup chopped onion
2 medium carrots, sliced
1 cup cut green beans
1 zucchini, sliced
1 can garbanzo beans, rinsed & drained
2 cans (14.5 oz. each) diced tomatoes, undrained
¼ tsp. salt
½ tsp. pepper
1 box (6-7 ounces) tabbouleh mix
2 cups water
¼ cup olive oil

1. Layer ingredients in slow cooker in the following order: onion, carrots, green beans, zucchini, garbanzo beans, tomatoes, salt & pepper
2. Sprinkle tabbouleh mix (with seasonings) over veggies
3. Pour water and olive oil evenly over the top
4. Cover & cook on low 6 hours or until veggies are crisp-tender

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