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 (1/4 cup) , Fresh Parsley (1/4 cup) , Feta Cheese (1/4 cup) , Raisins (1/4 cup) , Extra-Virgin Olive Oil (2 Tbsp) , Lemon (1/2) , Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) .