Garden Vegetable Tabbouleh - cooking recipe

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

Preparation

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.