Curried Chicken with Couscous
2 cups water
4 cups canned coconut milk, light
1 1/2 teaspoons salt, divided
2 cups uncooked couscous
2 tablespoons all-purpose flour
2 tablespoons curry powder
2 pounds boneless, skinless chicken breast halves, cut 1/2 inch thick strips
4 teaspoons vegetable oil
2 cups julienned carrots
2/3 cup raisins
1/2 cup chopped fresh cilantro


Preparation:
1.  Combine the water, 1/2 cup coconut milk, and 1/4 teaspoon of salt in medium saucepan. Bring to boil and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Remove cover and fluff with fork.
2.  Combine 1 1/4 teaspoons salt, flour, and curry powder. Add the chicken and toss gently to coat. Heat oil in large skillet over medium heat. Add chicken and stir-fry for 5 minutes.
3.  Stir in remaining coconut milk, carrots and raisins; reduce heat and simmer for 7 - 10 minutes or until chicken is done, stirring occasionally.
4.  Serve 3/4 cup curry over 1/2 cup couscous per serving. Garnish with cilantro.

Serves: 8

Yields: 10 cups

Per serving:
370 Calories (kcal); 4g Total Fat; (10% calories from fat); 33g Protein; 49g Carbohydrate; 66mg Cholesterol; 494mg Sodium



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