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In a medium pot over medium-high heat, bring ½ cup broth to a simmer.
Add onion and garlic and cook until onion is translucent and tender, about 5 minutes.
Stir in coriander and cinnamon and cook until fragrant, about 1 minute.
Add bulgur and cook for 30 seconds, stirring constantly.
Add remaining 3 ½ cups broth and tomatoes with their juices and bring to a boil.
Reduce heat to low, cover and simmer 10 to 12 minutes or until bulgur is tender.
Stir in lemon juice.
Garnish with parsley and feta.