Chicken stuffed with Couscous,North Indian

Chicken Stuffed with Couscous Recipe

Chicken Roulade is what it is originally called, so it has multi-step process with the couscous rolled in with the chicken. The final look of dish is definitely gourmet standard.

Cooking time
40 min
Preparation time
30 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it is low in Saturated Fat


  • 1/3 cup fat-free chicken broth
  • 1/4 cup uncooked couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons chopped plum tomato
  • 2 tablespoons kalamata olives, chopped
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons Saffola oil
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 minced garlic clove
  • 4 skinless, boneless chicken breast halves
  • Lite Cooking spray 

How to make Chicken Stuffed with Couscous

  • Bring broth to a boil in a small saucepan remove from heat. Stir in couscous. Cover and let stand 4 minutes
  • Place couscous in a small bowl fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic) toss
  • Place chickens between 2 sheets of plastic wrap pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves roll up jelly-roll fashion.
  • Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper
  • Preheat oven to 180C
  • Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned turn chicken over
  • Bake at 400° for 5 minutes or until chicken is done

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