Sprinkle one side of chicken strips with 1 tsp curry powder.

Heat 1/2 tsp olive oil in a large heavy skillet over medium-high heat. Add chicken; sauté 2 minutes on each side, or until golden and no longer pink inside. remove from skillet, and keep warm.

Heat remaining 1/2 tsp olive oil in same skillet. Add onion; sauté 2 minutes, stirring frequently. Add chicken broth, broccoli, red bell pepper, raisins, brown sugar, remaining 1 teaspoon curry powder, and reserved chicken to skillet; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Toss couscous lightly with a fork before serving.