Title: Lemon Soup with Mint And Couscous
Categories: Dujour08
Yield: 4 servings

6 c Unsalted chicken stock
2 tb Hoisin sauce
3 tb Freshly-squeezed lemon juice
6 tb Fresh coarsely-chopped mint;
-dill,
Tarragon; or other fresh
-herb
3/4 c Couscous
2 tb Dijon mustard
Salt; to taste
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@netzero.net"

Recipe by: Michel Richard

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