This WW Coucous Oriental au Poulet Boulgour & Légumes Cuisinés is a flavorful and easy-to-make meal. It’s full of Moroccan spices, chickpeas, chicken, bulgur wheat, and an array of veggies. Serve it over couscous for a complete and delicious dinner!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ¼ teaspoon ground ginger
- ¼ teaspoon red pepper flakes (optional)
- 1 cup cooked chickpeas or 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup cooked chicken, diced (optional)
- 2 cups vegetable broth or water
- 1 cup bulgur wheat
- 1 cup frozen peas and carrots mix or diced carrots, bell peppers, and/or zucchini
Instructions:
- Heat the olive oil in a large pot over medium heat.< li > Add the onion and garlic and cook until softened, about 5 minutes.< li > Add the cumin, coriander, cinnamon, paprika, ginger, and red pepper flakes (if using) to the pot and stir to combine.< li > Add the chickpeas, chicken (if using), broth or water, bulgur wheat, and vegetables to the pot. Stir to combine.< li > Bring the mixture to a boil then reduce the heat to low. Cover with a lid and simmer for 15 minutes.< li > Remove the lid from the pot and fluff the couscous with a fork. Serve hot.
