Recipe courtesy of Michel Richard and Michel Richard
Show: Chef Du Jour
Episode: Michel Richard
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Total:
15 min
Prep:
5 min
Cook:
10 min

Ingredients

Directions

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.

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