| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour08 |
4 |
servings |
INGREDIENTS
| 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 |
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
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