Yield: 4 servings
|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|
|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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