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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6 cups unsalted chicken stock

2 tablespoons hoisin sauce

3 tablespoons freshly squeezed lemon juice

6 tablespoons fresh coarsely chopped mint, dill, tarragon, or other fresh herb

3/4 cup couscous

2 tablespoons Dijon mustard

Salt and freshly ground black pepper to taste


  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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