Chicken Curry and Couscous

Mmmmm... I seriously LOVE curry! 

I have also recently fallen in LOVE with couscous. I never really cared for it before. But recently it's just been calling to me! 

I added it to our Chicken Curry this week and it was amazing! I thought I would share this recipe, it is one of my fav

orites for sure!

Chicken Curry and Couscous

                             

Ingredients:
2 cups water
2½ cups canned light coconut milk, divided use
1 tsp. salt, divided use
2 cups dry whole-grain couscous
2 Tbsp. all-purpose flour
2 Tbsp. curry powder
2 lbs. raw chicken breast, boneless, skinless, cut into ½-inch strips or bite-sized pieces
1 Tbsp. coconut oil
3 medium carrots, cut into matchstick-sized pieces
½ cup raisins
½ cup chopped fresh cilantro

Preparation:
1. Heat water, ½ cup coconut milk, and ¼ tsp. salt in medium saucepan over medium high heat. Bring to boil. Gradually stir in couscous. Remove from heat. Let stand, covered, for 5 minutes. Remove cover and fluff with a fork.
2. Combine remaining ¾ tsp. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat.
3. Heat oil in large skillet over medium heat. Add chicken; cook for 5 minutes, or until chicken is no longer pink.
4. Add remaining 2 cups coconut milk, carrots, and raisins. Bring to a boil. Reduce heat to low and gently boil, stirring occasionally, for 7 to 10 minutes, or until chicken is tender.
5. Place ½ cup of couscous in each of 8 serving bowls and top with ¾ cup curried chicken. Garnish each serving with 1 Tbsp. cilantro.