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Curried Chicken with Couscous

Yield 4 servings (serving size: 3/4 cup chicken mixture, 3/4 cup couscous, and 1 tablespoon cilantro)

Ingredients

  • 1 cup water
  • 1 (14-ounce) can light coconut milk, divided
  • 1 teaspoon salt, divided
  • 1 cup uncooked couscous
  • 1 tablespoon all-purpose flour
  • 1 tablespoon curry powder
  • 1 pound skinned, boned chicken breast, cut into 1/2-inch strips
  • 2 teaspoons vegetable oil
  • 1 cup julienne-cut carrot
  • 1/3 cup raisins
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 396
  • caloriesfromfat 22 %
  • fat 9.6 g
  • satfat 5.6 g
  • monofat 1.3 g
  • polyfat 1.6 g
  • protein 32 g
  • carbohydrate 45.2 g
  • fiber 3.4 g
  • cholesterol 66 mg
  • iron 3.4 mg
  • sodium 716 mg
  • calcium 39 mg

How to Make It

  1. Combine the water, 3/4 cup coconut milk, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  2. 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 medium-high heat. Add chicken, and stir-fry for 5 minutes. Stir in the remaining coconut milk, carrot, and raisins; reduce heat, and simmer for 7 minutes or until the chicken is done, stirring occasionally. Serve over couscous. Sprinkle with cilantro.