Toss meat with curry powder and salt. In large nonstick skillet, heat 1 ½ tsp oil over medium-high heat. Add meat mixture; cook 5 to 6 minutes or until browned on all sides. (Lamb should be pink in center. If using chicken, cook 7 to 8 minutes or until chicken is no longer pink inside.) Remove from skillet; set aside.

In same skillet, heat remaining 1 ½ tsp oil over medium heat. Add onion, carrots and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Cover; simmer 5 to 7 minutes or until carrots are tender.

Stir in couscous and reserved meat; bring to a boil. Cover; remove from heat. Let stand 5 minutes. Stir in cilantro. Serve with yogurt and chutney.