Easy Africa

Ethnic recipes can sound intimidating, but they are a great way to try something new.  These two recipes are African-inspired grain salads courtesy of Local Matters, a fabulous organization right here in Columbus that  promotes locally grown and produced foods.  It works to educate the community about healthy cooking and provides easy access to fresh produce for areas considered "food deserts" where healthy options are not readily available.  Check out the Local Matters website to learn more about their work in Columbus and find some great resources on eating locally and healthfully: www.local-matters.org

One of the Local Matters programs is Food Is Elementary, a healthful food education program for pre-k through second grade students.  These salads were made by the students in their lesson on whole grains.  Not only are they super easy and involve only boiling some water in the microwave and a little chopping, but they are filled with lots of nutrients and are sooooooooooo delicious!  Easy to make on a Sunday and have for lunch throughout the week.

Tabouli Salad

 1 1/2 cups bulgur wheat
1 1/2 cups hot water
1 tomatoes, finely chopped
1/2 cucumber, finely chopped
1/4 cup green onions, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh Italian parsley, finely chopped
1 tbsp olive oil
3 tbsp of fresh lemon juice

Soak the bulgur in hot water for approximately 10 minutes. Add the chopped tomatoes and cucumbers. Mix.  Add the green onion, fresh mint and parsley. With a fork, whisk together the oil and lemon juice to make a vinaigrette, salt & pepper to taste. Pour the vinaigrette on the tabouli salad and mix well.

Egyptian Bulgur Fruit Salad

1 1/2 cups bulgur
1 1/2 cups hot water
1/4 cup chopped figs
1/4 cup chopped dates (optional--can also substitute golden raisins)
1/4 cup chopped apricots
2 tsp cinnamon
1 tbsp olive oil
3 tbsp of fresh lemon juice
Kosher salt & pepper

Soak the bulgur in hot water for 10 minutes. Chop and measure dates, figs & apricots. Cut open the pomegranate and scrape seeds into the bulgur mixture using a spoon. Cut the lemon in half and squeeze
the juice into a bowl containing the oil and cinnamon. Pour the liquid over the bulgur salad and mix well.