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

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.

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