Description

Celebrate spring and summer with this beautiful, delicious soup that is like sunshine in a bowl. It's super lemony, light but still hearty. It's silky and creamy without cream as an ingredient. The couscous has an al dente texture that doesn't get soggy i

Ingredients

• 4 c. chicken stock/broth
• 2 c. water
• 6 large egg yolks
• 1/3 c. fresh squeezed lemon juice
• 3 c. shredded chicken (rotisserie chicken is great)
• 2 c. cooked Israeli couscous (measure AFTER cooking)
• salt, to taste
• freshly ground black pepper, to taste
• Garnish:
• sprigs of mint
• lemon wedges

Steps

1. Heat water and stock/broth to a boil in a large pot.
2. Whisk egg yolks in a bowl.
3. Slowly drizzle 1 c. hot stock into the egg yolks, while continuously whisking to 'temper' the eggs so they won't scramble when mixed with the hot soup.