Lemon soup with mint and couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Unsalted chicken stock |
| 2 | tablespoons | Hoisin sauce |
| 3 | tablespoons | Freshly-squeezed lemon juice |
| 6 | tablespoons | Fresh coarsely-chopped mint; dill, |
| Tarragon; or other fresh herb | ||
| ¾ | cup | Couscous |
| 2 | tablespoons | Dijon mustard |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Bring the chicken stock to a boil in a heavy large saucepan over medium-high heat. Whisk in the hoisin, lemon juice and mint. Stir in the couscous. Cover and set aside off the heat to steep for 5 minutes. Whisk in the mustard. Season with salt and pepper. Ladle into 4 soup bowls. Serve immediately This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9351) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Michel Richard
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