Coconut Curried Chicken

Ingredients

• 1 1/2 c. water, divided
• 2/3 c. uncooked couscous
• 1 c. light coconut milk
• 1 tbsp. cornstarch
• 1 tbsp. fish sauce
• 2 tsp. sugar
• 2 tsp. minced garlic
• 2 tsp. minced ginger
• 1 tsp. green curry paste
• 2 tsp. vegetable oil, divided
• 1 lb. chicken breast tenders
• 1/2 tsp. salt, divided
• 1 c. frozen peas
• 1/2 c. chopped onion
• 8 oz. sliced mushrooms
• 1 tsp. lime juice
• Lime wedges

Preparation

1. Bring 1 c. of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with fork.
2. While couscous cooks, combine 1/2 c. water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
3. Heat 1 tsp. oil in a large, non-stick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp. salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
4. Add remaining 1 tsp. oil to pan. Add peas, onion and mushrooms; cook 3 minutes o runtil mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer one minute. Add chickem and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous, garnish with lime wedges, if desired.