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  • 2 cups Cooked Couscous
  • ¼ cup Raisins
  • 2 tbsp. Olive Oil
  • 9-oz. package Josie’s Organics Cauliflower Florets
  • 1 tsp. EACH: Salt, Black Pepper, Ground Turmeric, Paprika, & Cumin
  • ¼ cup Fresh Mint, chopped
  • ¼ cup Fresh Parsley, chopped
  • 2 15-oz cans Full Fat Coconut Milk
  • Juice of 1 Lime
  • 2 tbsp. Curry Powder

Servings: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1

    In a large skillet over medium high heat, add the olive oil.

  • 2

    Season the chicken breasts on both sides with the salt and black pepper. Add the the hot skillet to sear 5-6 minutes on both sides. Remove with kitchen tongs to a plate.

  • 3

    Let the chicken rest 6-8 minutes before slicing thinly.

  • 4

    Add the butter and broccoli florets to the skillet. Sauté until bright green in color and fork tender.

  • 5

    Add the chicken back into the skillet to sauté for 1 minute with the broccoli.

  • 6

    Add the coconut milk, lime juice, and curry powder. Stir together until smooth and creamy.

  • 7

    Bring the liquid to a boil, then simmer 10 minutes.

  • 8

    Enjoy warm over cooked basmati or jasmine rice!

A Bright Moment

A Bright Moment


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