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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