Bulgur with Creamy Spiced Carrot and Raisin

In a small saucepan, combine the bulgar with 2 cups water. Bring to a boil, add 1/2 teaspoon salt, then reduce heat and simmer covered until tender, 12 to 15 minutes. Drain any excess water and fluff with a fork.

Meanwhile, in a large bowl, whisk together the yogurt, orange zest, juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the prepared bulgur and gently toss to coat. Fold in the carrots, raisins, and cilantro.