Curried Chicken with Couscous

1 cup water
1 14oz. can light coconut milk
1 tsp. salt
1 cup uncooked couscous
1 tbsp. flour
1 tbsp. curry powder
1lb. skinned, boned chicken breast, cut into strips
2 tsp. vegetable oil
1 cup julienne-cut carrot
1/3 cup raisins
1/4 cup chopped fresh cilantro

Combine the water, 3/4 cup coconut milk, and 1/2 tsp. 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.

Combine 1/2 tsp. 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.

4 servings