Coconut Curried Chicken

1-1/2 C. water, divided
2/3 C. uncooked couscous
1 C. light coconut milk
1 T. cornstarch
1 T. fish sauce
2 t. sugar
2 t. minced garlic
2 t. minced ginger
1 t. green curry paste
2 t. canola oil, divided
1 lb. chicken breast tenders
1/2 t. salt. divided
1 C. frozen green peas
1/2 C. onion, chopped
8 oz. mushrooms, sliced
1 t. lime juice
lime wedges

1. Bring 1 C. of water to a boil in a medium saucepan.  Stir in couscous; cover and remove from heat.  Let stand 5 minutes.  Fluff with a 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 t. oil in a large nonstick skillet over medium-high heat.  Sprinkle chicken with 1/4 t. salt.  Add chicken to pan; cook 6 minutes or until done, turning once.  Remove from pan; keep warm.

4. Add remaining 1 t. oil to pan.  Add peas, onions, and mushrooms; cook 3 minutes or until mushrooms are tender.  Add coconut milk mixture and remaining 1/4 t. salt to pan;  bring to a boil.  Reduce heat, and simmer 1 minute.  Add chicken and lime juice to the pan; cook for 1 minute or until thoroughly heated.  Serve over couscous, and garnish with lime wedges, if desired.

4 servings: 361 calories, 7.2g fat, 34.4g protein, 38.1g carb, 4.4g fiber, 778mg sodium.