Curried Chicken with Couscous

2 cups water

4 cups canned coconut milk, light

1-1/2 tsp. salt, divided

2 cups uncooked couscous

2 Tbsp. all-purpose flour

2 Tbsp. curry powder

2 lbs. boneless, skinless chicken breast halves, cut in 1/2-inch-thick strips

4 tsp. vegetable oil

2 cups julienned carrots

2/3 cup raisins

1/2 cup chopped fresh cilantro

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. 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. Stir in remaining coconut milk, carrots, and raisins; reduce heat and simmer for 7 to 10 minutes or until chicken is done, stirring occasionally. Serve 3/4 cup curry over 1/2 cup couscous per serving. Garnish with cilantro. Makes 8 servings.

 

Nutritional Information: (per serving)

 

Protein: 33 g

Fiber: 4 g

Carbs: 49 g

Fat Total: 4 g

Saturated Fat: 1 g