In a medium saucepan combine the orange juice and 1 cup of water. Bring it to a boil over high heat. Reduce the heat to low and stir in the bulgur. Simmer, covered, for 5 minutes. Remove from the heat and let it stand, covered, until the bulgar has absorbed all of liquid, probably about 15 to 20 minutes.
Meanwhile, in a large bowl add the cranberries, celery, cucumber, onion and nuts. Add the cooked bulgur, the parsley, mint, olive oil, lemon juice, lemon zest, salt and pepper. Mix it all together well. Cover and refrigerate for 2 hours before serving to allow the flavors to meld together.