Recipe courtesy of Michel Richard and Michel Richard

Lemon Soup with Mint and Couscous

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
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Ingredients

Directions

  1. 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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