Lemon soup with mint and couscous

Yield: 4 servings

Measure Ingredient
6 cups Unsalted chicken stock
2 tablespoons Hoisin sauce
3 tablespoons Freshly-squeezed lemon juice
6 tablespoons Fresh coarsely-chopped mint; dill,
\N \N Tarragon; or other fresh herb
¾ cup Couscous
2 tablespoons Dijon mustard
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

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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