Instructions: In a small saucepan combine the bulgur, the salt, and 580ml. water and simmer the mixture, covered for 12 to 15 minutes, or until the water is absorbed.

Transfer the bulgur to a bowl, let it cool for 10 minutes stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, spring onions, and salt and pepper to taste.

Meanwhile soak the currants in the boiling water and set aside for 10 minutes.

Drain.

Add the oranges and drained currants to the bulgar salad with the toasted pine nuts then serve at room temperature.

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