Instructions: 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 This recipe yields 4 servings.

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