Bulgur Wheat Salad
1. In a large saucepan combine the water and bulgur. Bring to a boil, reduce the heat, and simmer, covered, until the water is absorbed and the wheat is tender but not mushy, 35 to 40 minutes.
2. Transfer to a bowl and refrigerate, uncovered, until cool.
3. Add the pecans, currants, parsley, olive oil, orange zest, and season with the salt and pepper. Toss thoroughly. Serve cool or at room temperature.
Serves 8 people.