Heat wave brings on tabouli

It's not even summer yet and it hit 93 today. After a mostly cool spring, going outside is like stepping into a sauna.

It is still fairly cool inside the house, and I want to keep it that way...so cooking is out. I am making tabouli.

I used to be afraid of using too much parsley. If a tabouli recipe called for a cup or more of chopped parsley, I would think it was an insane amount and cut it in half...and wonder why I ended up with dull tabouli.

Then I had a side of tabouli at a local Mediterranean restaurant. I was shocked to see it contained more parsley than bulghur. I took a small bite, dubious, and got a shock. It was fabulous! Green and earthy, tart and lemony. Yum. It was a taste bud epiphany.

So I have adjusted my approach. More parsley, much more parsley. Chop chop.

My tabouli is chilling, marinating, blending its flavors. And I am getting hungry.