| 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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