It is really hot here in the Bay Area. We never expect hot weather to last more than three days and we are hunkering down to try to preserve our cool. Sunday night the power went out and we were moaning a lot about how would we survive without air conditioning! Anyway, one thing we were not going to do was turn on the oven or boil a pot of water.
For dinner I made Lebanese tabbouleh and served it with hummus, pita, and some olives and pepperoncini.
Lebanese tabbouleh accents the parsley rather than the grain. Only 1/4 cup of bulgur wheat is used while there was three cups of parsley and some mint too. I got the recipe from the New York Time Cooking site.
Good dinner for a hot night! (Looking forward to cooler temperatures in Norway soon!)