What's for Dinner

Well, Jesse and I had this for dinner, at least. Both Melinda and Jacob decided they wouldn't eat tonight, unfortunately. They're in bed and not begging for food, so maybe the heat is curbing their appetite. We haven't had this in almost a year, but used to eat it fairly regularly. It's lightly sweet, easy to make, and both kids enjoyed it in the past.

Curried Chicken with Couscous

Prep time: 8 minutes
Cooking time: 20 minutes
Yield: 4 servings

1 c. water
1 (14 oz.) can light coconut milk, divided
1 t. salt, divided
1 c. uncooked couscous
1 T. flour
1 T. curry powder
1 lb. skinned, boned chicken breast, cut into ½ inch strips
2 t. vegetable oil
1 c. julienne cut carrots
1/3 c. dry cranberries (craisins)
¼ c. chopped fresh cilantro

1. Combine water, ¾ c. coconut milk, and ½ t. salt in a medium saucepan. Bring to boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. Combine ½ t. salt, flour and curry powder. Add the chicken and toss to coat. Heat the oil in a large, nonstick skillet over med-high heat. Add chicken and stir-fry for 5 minutes.
3. Stir in the remaining coconut milk, carrot, and cranberries. Cover and reduce heat. Simmer for 7 minutes or until carrots are tender and chicken is done, stirring occasionally.
4. Serve over couscous and sprinkle with cilantro.

Note: I use “matchstick” carrots from the produce section to save time, use olive oil instead of vegetable oil, and usually omit the cilantro because of personal preference.