Curried Chicken with Couscous

Ingrédients

• 2 cups water
• 1 tsp. sea salt (or Himalayan salt, divided use)
• 1 cup Couscous (+ 2 Tbsp. )
• 2 Tbsp. almond flour
• 2 Tbsp. curry powder
• 2 lbs. chicken breasts (boneless, skinless, cut into 1⁄2-inch strips (or bite-sized pieces))
• 1 Tbsp. coconut oil (extra-virgin organic )
• 2 cups lite coconut milk (canned )
• 1 1/2 cups carrots (finely sliced into matchstick-sized pieces (approx. 3 medium))
• 1/2 cup raisins
• cilantro (Chopped fresh, for garnish; optional)

Préparation

1. 1

   Heat water and 1⁄4 tsp. salt in medium saucepan over medium-high heat. Bring to boil.

2. 2

   Add couscous; mix well. Remove from heat. Let stand, covered, for 5 minutes. Remove cover and fluff with a fork. Set aside.

3. 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. 4

   Heat oil in large skillet over medium heat.

5. 5

   Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken

6. 6

   is no longer pink.

7. 7

   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.

8. 8

   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).

9. 9

   Garnish evenly with cilantro, if desired.