1. Put couscous, spices from packet and 2 tsp oil in a medium bowl. Add 1 and 1/4 cups boiling water, stir to mix, cover and let stand. 2. Heat rest of oil in a large nonstick skillet over medium-high heat. Season chicken with 4 tsp each salt and pepper. Cook 3 minutes per side or until golden. 3. Meanwhile stir flour, ginger, curry powder and 4 tsp salt into can of coconut milk. Add to skillet; top chicken with carrots and fruit. Bring to a simmer, cover and cook 4 minutes or until chicken is done, sauce thickens slightly and carrots are crisp-tender. Serve with couscous. 4. Tip: Look for jars of chopped ginger in the produce section of your market. ---------------------------------------------------------------------------
Nutrition
Ingredients
