Crockpot Vegetable Stew

I think today's recipe will be a crockpot vegetable stew with a tricky name...

Garden Vegetable Tabbouleh Stew

Courtesy of Christine Allsup
Found in One-Dish Collection Cookbook

1 large onion, chopped
2 med. carrots, cut lengthwise into halves, then cut
into 1" pcs.
1 cup green beans, cut into 1" pcs.
2 med. green onions, thinly sliced
1 small zucchini (4 oz.) sliced
1 can (15 1/2 oz.) chickpeas (garbanzo beans), rinsed
and drained
2 cans (14 1/2 oz. each) diced tomatoes, undrained
1/4 tsp. salt
1/8 tsp. black pepper
1 box (6 to 7 oz.) tabbouleh mix (or bulgar wheat or
couscous)
1 1/2 cups water
2 tbs olive oil
Sour cream (optional)
Fresh mint (optional)

Layer ingredients in 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 top. Cover and cook on LOW 6-8 hrs. or until vegetables are crisp-tender. Serve in bowls and garnish with sour cream and fresh mint, if desired. Makes 4 servings.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com