Bulgur Salad with Feta and Pomegranate

Add Bulgur Wheat (1 cup) and Vegetable Broth (2 cups) 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 (1/2 cup), Fresh Mint (4 Tbsp), Fresh Parsley (4 Tbsp), Feta Cheese (4 Tbsp), Sun-Maid Raisins (4 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Lemon (1/2), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp).