Tabbouleh with Sweet Potato, Feta and Currants

Ingredients

• • 1 large sweet potato, about 3/4 lb (340 g), peeled and diced
  • 1 onion, chopped
  • 1/4 cup (60 ml) olive oil
  • 1 1/4 cups (225 g) bulgur
  • 1 3/4 cups (430 ml) chicken broth
  • 1 1/4 cups (150 g) feta, crumbled
  • 1 1/2 cups (70 g) chopped parsley
  • 1 cup (45 g) chopped mint
  • 1/2 cup (80 g) toasted pumpkin seeds
  • 1/4 cup (35 g) currants
  • 3 tbsp (45 ml) lemon juice
  • Lemon wedges (optional)