1 cup water
1 (14-ounce) can light coconut milk, divided
1 teaspoon salt, divided
1 cup uncooked couscous
1 tablespoon all-purpose flour
1 tablespoon curry powder
1 pound skinned, boned chicken breast, cut into 1/2-inch strips
2 teaspoons vegetable oil
1 cup julienne-cut carrot
1/3 cup raisins (* I used golden raisins)
1/4 cup chopped fresh cilantro
Combine the water, 3/4 cup coconut milk, and 1/2 teaspoon 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 teaspoon 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.
* I made this "OAMC" by cutting the chicken up into strips and freezing it. If you buy the carrots already julienned, it's not a long preparation.