Curried Chicken with Couscous

Curried Chicken with Couscous (Adapted from CL)

1 cup water
15 ounce can light coconut milk, divided
1 teaspoon salt, divided
1 cup dry whole wheat couscous
1 tablespoon all-purpose flour
1/2 tablespoon curry powder
1/2 tablespoon hot madras curry powder
16 ounces boneless/skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup julienned carrot
1/3 cup golden raisins
1/4 cup chopped fresh cilantro

In a medium saucepan, stir together water, 3/4 cup coconut milk and 1/2 teaspoon salt. Bring to a boil and gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Use a fork to fluff couscous.

In a medium bowl, whisk together the remaining 1/2 teaspoon salt, flour, and curry powders. Add the strips of chicken and gently toss to coat.

In a large skillet, heat oil over medium-high heat. Add chicken and cook for 5 minutes. Stir in the remaining coconut milk, carrots and raisins. Reduce heat and let mixture simmer until the chicken is cooked through, about 7 minutes. Serve mixture over couscous and sprinkle with cilantro.

Makes 4 servings.

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