Curried Chicken Couscous

Serves: 8 (1/2 cup couscous and 3/4 cup chicken each)

Prep Time: 15 min

Cooking Time: 27 min

 Ingredients

• 2 cups water
• 1 tsp sea salt (or Himalayan salt), divided use
• 1 cup + 2 Tbsp 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 extra-virgin organic coconut oil
• 2 cups canned light coconut milk 
• 1 1/2 cups finely sliced (into matchstick-sized pieces) carrots (approx. 3 medium)
• 1 1/2 cup raisins
• Chopped fresh cilantro (for garnish; optional)

Instructions

1. Heat water and 1/4 tsp. salt in medium saucepan over medium-high heat. Bring to boil. 
2. Add couscous; mix well. Remove from heat. Let stand, covered, for 5 minutes. Remove cover and fluff with a fork. Set aside.
3. Combine remaining 3/4 tsp. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat. Set aside.
4. Heat oil in large skillet over medium heat
5. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is no longer pink
6. Add coconut milk, carrots, and raisins. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 7 to 10 minutes, or until chicken is tender.
7. Top with 3 pieces of chicken and approx 1/3 cup coconut milk mixture (or 3/4 cup chicken mixture if chicken has been cut into bite-sized pieces)
8. Garnish evenly with cilantro, if desired