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

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Instructions

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.