Bulgur Salad with Feta and Pomegranate

Add Bulgur Wheat (140 g) and Vegetable Broth (480 mL) to a medium pot. Cover and bring to a boil, then reduce heat to a simmer and cook for 12 to 15 minutes, or until bulgur is tender. Drain off any excess liquid.

In a large bowl, toss together cooked wheat, Pomegranate Seeds (45 g) , Fresh Mint (6 g) , Fresh Parsley (10 g) , Feta Cheese (35 g) , Raisins (35 g) , Extra-Virgin Olive Oil (30 mL) , Lemon (1/2) , Salt (3 g) , and Ground Black Pepper (1 g) .