| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dujour08 | 4 | Servings | |
INGREDIENTS
| 6 | c | Unsalted chicken stock |
| 2 | T | Hoisin sauce |
| 3 | T | Freshly-squeezed lemon juice |
| 6 | T | Fresh coarsely-chopped mint |
| dill | ||
| Tarragon, or other fresh | ||
| herb | ||
| 3/4 | c | Couscous |
| 2 | T | Dijon mustard |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
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 Converted by MM_Buster v2.0l.
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