Chicken Curry Couscous

This is a staple in our house.

1 cup water
1 can lite coconut milk, shaken well
1 tsp. salt, divided
1 cup couscous
1 Tbsp. curry powder
1 Tbsp. flour
1 lb. chicken strips, cut up
2 tsp. vegetable oil
1 cup carrots, julienned
1/3 cup dried cranberries (craisins)
Combine 3/4 cup coconut milk, 1/2 tsp. salt, 1 cup water and couscous in a pot. Bring to a boil, remove from heat and cover. Meanwhile, combine flour, curry powder, and other 1/2 tsp. salt in a plastic bag or bowl. Toss chicken to coat. Stir fry in oil over medium heat, until no longer pink, about 5-6 minutes. Add rest of coconut milk, carrots and cranberries, cover and simmer over medium-to-medium-low heat until carrots are tender. Serve with couscous and chopped cilantro.

Makes 4 servings
1 serving= 3/4 cup chicken mixture, 3/4 cup couscous and 1 Tbsp. cilantro
Calories:  396
Fat:  9.6g
Fiber:  3.4g