Yield: 4 servings
Ingredients: 1 cup water14 ounces coconut milk1 teaspoon kosher salt1 cup couscous - uncooked1 tablespoon flour1 tablespoon curry powder1 pound chicken breast, no skin, no bone, R-T-C -- cut into 1/2 " strip2 teaspoons olive oil1 cup carrots -- julienned1/3 cup raisins1/4 cup cilantro leaves, whole -- chopped
Directions: Combine the water, 3/4 cup coconut milk and 1/2 teaspoon salt in medium saucepan. Bring to a boil, gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork.Combine 1/2 teaspoon salt, flour and curry powder. Add the chicken and toss gently to coat. Heat the oil in a large nonstick skillet over med-high heat. Add chicken and stir fry 5 minutes. Stir in remaining coconut milk, carrot & raisins, reduce heat and simmer for 7 minutes or til chicken is done, stirring occasionally. Serve over couscous. Sprinkle with cilantro.
Source: Sean Fry