Curried Chicken, Couscous and Carrots

• 1 box roasted garlic and olive oilflavored couscous mix
• 3 tsp. oil
• 1 lb. skinless
• 1/2 tsp. salt
• 1/4 tsp. Pepper
• 1 tbsp. flour
• 1 tbsp. bottled chopped ginger (see Tip
• 2 tsp. curry powder
• 1 can lite coconut milk
• 1 bag shredded carrots
• 1 c. dried fruit bits (from a 7-oz bag)

1. Put couscous, spices from packet and 2 tsp oil in a medium bowl.
2. Add 114 cups boiling water, stir to mix, cover and let stand.
3. Heat rest of oil in a large nonstick skillet over medium-high heat.
4. Season chicken with 14 tsp each salt and pepper.
5. Cook 3 minutes per side or until golden.
6. Meanwhile stir flour, ginger, curry powder and 14 tsp salt into can of coconut milk.
7. Add to skillet; top chicken with carrots and fruit.
8. Bring to a simmer, cover and cook 4 minutes or until chicken is done, sauce thickens slightly and carrots are crisp-tender.
9. Serve with couscous.

garlic, oil, skinless, salt, pepper, flour, ginger, curry powder, lite coconut milk, carrots, fruit bits

Taken from www.delish.com/recipefinder/curried-chicken-couscous-carrots-120852 (may not work)