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    Lemon Soup with Mint & Couscous


    Source of Recipe


    Michael Richard

    List of Ingredients




    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
    3/4 cup couscous
    2 tablespoons Dijon mustard
    Salt -- to taste
    Freshly-ground black pepper -- to taste

    Recipe



    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.

 

 

 

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