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Pomegranate Bulgur Salad

Featured on Chef AJ’s channel on 12-12-22


  • 1 cup bulgur
  • 2 cups sodium-free vegetable broth
  • 1/2 cup pomegranate seeds
  • 1/4 cup mint, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup vegan feta cheese, crumbled (optional)
  • 1/4 cup raisins
  • 2 tablespoons Pomegranate Balsamic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pepper


  1. To cook bulgur, add bulgur and broth to a pot. Cover and bring to a boil, then reduce heat to a simmer and cook for 12-15 mins until bulgur is tender. Drain off any excess liquid.
  2. While bulgur is simmering, chop all ingredients the need to be chopped and crumble the vegan feta.
  3. When bulgur is finished, toss all ingredients in a large bowl and serve warm or chilled. Enjoy!
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