Broccoli Tabbouleh with Grilled Bell Peppers and Pork Tenderloin
Broccoli Tabbouleh with Grilled Bell Peppers and Pork Tenderloin
Ingredients
- 1 head broccoli, stem peeled and cut into pieces
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 cup (250 ml) water
- 1/2 cup (90 g) fine-grain bulgur
- 1/4 cup (10 g) flat-leaf parsley, finely chopped
- 1/4 cup (10 g) cilantro, finely chopped
- 1 pork tenderloin, about 3/4 lb (340 g)
- 2 red bell peppers, seeded and quartered
- 4 eggs
- Lime wedges, to taste
- Cilantro leaves, to taste
Instructions
- In a food processor, pulse the broccoli into small pieces, about the same size as the bulgur grains.
- In a large non-stick skillet over medium heat, soften the onion and garlic in the oil. Add the chopped broccoli and cook for 1 minute, stirring constantly. Add the water and bulgur. Cover and cook for 4 minutes.
- Remove the skillet from the heat. Let sit for 2 minutes, or until the bulgur has absorbed all the liquid. Let cool. Fluff with a fork. Add the parsley and cilantro. Season with salt and pepper. Set aside.
Broccoli Tabbouleh with Grilled Bell Peppers and Pork Tenderloin