In a large bowl combine bulgar, hot water, lemon juice, orange juice and the orange rind. Cover with plastic wrap and let the mixture stand at room temperature until the liquid is absorbed, about 30 minutes. Fluff mixture with a fork.
While the bulgar is soaking, with a serrated knife, cut away peel and pith from the oranges. Cut sections free from the membranes and add to bulgar with the remaining ingredients. Season with salt and pepper. Let the finished salad stand, covered, at room temperature for 30 minutes before serving.