Please enter the email you’re using for this account.
A flavorful mix of chicken and couscous that will add that special touch to your Yom Tov table.
8 chicken cutlets
salt, to taste
pepper, to taste
paprika, to taste
1 onion, finely chopped
2–3 tablespoons oil
1/2 red pepper, diced
8 fresh mushrooms, chopped
1/3 cup chopped parsley (optional)
salt, to taste
pepper, to taste
1 cup couscous, prepared according to package directions
1 onion, chopped
2 tablespoons oil
1 tablespoon flour
2/3 cup water
1 teaspoon Moroccan paprika in oil
salt, to taste
pepper, to taste
Heat the oil in a pan and sauté the onions until golden.
Add the peppers and mushrooms, and sauté for 5 minutes.
Season and remove from heat. Mix with the prepared couscous.
Arrange the chicken cutlets on your work surface and sprinkle with salt, pepper, and paprika.
Place 2 tablespoons of filling on each piece and roll up jelly-roll style.
Place each roll-up on a piece of aluminum foil large enough to wrap it in.
Preheat oven to 350° F (180°C).
Sauté the onion in oil until golden.
Add flour and stir.
Add water and spices. Bring to a boil.
Remove from heat and pour the sauce over each chicken roll-up.
Close up the foil around each portion and arrange in a baking pan. Bake in preheated oven for 35 minutes.
Open the foil and bake for an additional 5 minutes.
How Would You
Rate this recipe?
Please log in to rate
flavorful and easy I make a few switches I subbed cooked brown rice for the couscous and dry white wine for the water. The sauce came out a bit too bitter so I drizzled some honey on top. I also baked all the cutlets in one pan; once I rolled them and put them down in the pan, I didn’t think it was wise to move them to individual foil squares. They were delicious!!
Thanks for all your tips! And we are happy to hear that they came out good!