WW Coucous Oriental au Poulet Boulgour & Légumes cuisinés

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!


  • 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


  1. 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.

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