Curry Chicken and Dried Cranberries over Couscous

In a pot, combine 1/2 cup water, butter, and salt over high heat. Bring to a boil, stir the couscous in quickly and then remove pot from heat. Cover the pot and let it sit for 4-5 minutes. Fluff couscous with a fork. Then put the couscous in a bowl and set aside.

In a bowl, combine flour, curry powder, salt, and cubed chicken. Toss to coat. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook until cooked through (about 5 minutes). Remove from heat and set the skillet aside.

Add the remaining tablespoon of olive oil to the same pot used for the couscous and heat to medium-high heat. Add the onion and celery and cook, stirring for about 3 minutes. Add the cranberries and remaining 1/4 cup water, bring to a boil. Stir in the evaporated milk. Then pour this mixture into the skillet with the chicken, stir to combine.

Serve the chicken and sauce over couscous.