We are experiencing “hot-pocolypse” here in California. With temperatures forecast in the 100s (F) it’s time for a no-cook dinner.
I bought the hummus but made the tabbouleh following (sort of) a New York Times Cooking recipe, Lebanese Tabbouleh. The salad has the emphasis on the parsley rather than the bulgur. It calls for three bunches of parsley and only 1/4 cup bulgur wheat. I wanted to make a little more so that we could have it for dinner again so added 1/2 cup instead. It got rave reviews. A few garnishes such as cherry tomatoes, pepperoncini, and olives round out the dish.