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Receta An Egyptian Feast - Day Three - Time for the Main Course
by Fiona Young-Brown

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An Egyptian Feast - Day Three - Time for the Main Course

First up is the Cucumber-Feta Salsa with Pita Crisps.

To make your pita crisps, cut some pita breads into 8 wedges. Spray with cooking oil and bake at 350F for 10 minutes.

Over a low heat, warm the oil and heat the cumin seed until it darkens.

Add the salt, chilli powder, and lemon pepper.

Stir in the tomatoes. Then add the chickpeas and mix well.

Finally, add the lemon juice, onion, and red pepper. Heat until the onion and pepper are tender.

Serve immediately.

Like all fans of Middle-Eastern and North African food, Brandon and Kaela know you can't have a meal without some good couscous, so don't forget to whip up a batch of Pistachio Couscous.

I won't give any amounts here since you can work out how much grain you want per person. But to add to your couscous, you need:

vegetable stock (heated to boiling)

melted butter

raisins

lemon rind

sliced almonds

pistachios

salt and pepper

Put the couscous in a bowl, and add your stock. Leave for a few minutes, then fluff it up with a fork.

Stir in your other ingredients and mix well.

Season, if needed.

Are you full yet?

I hope not, because we've still got dessert to go.