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?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
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!