Recipe courtesy of Michel Richard
and
Michel Richard
Lemon Soup with Mint and Couscous
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
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.