Combine bulgur, water, and 1/2 teaspoon salt in a large bowl.

Let the mixture stand for 20 minutes, or until all the water is absorbed by the bulgur.

Dice the zucchini into small cubes.

Add the diced zucchini, 1/4 teaspoon salt, thawed frozen English peas, minced fresh cilantro, orange juice, lime juice, extra-virgin olive oil, and pepper to the bowl with the bulgur.

Stir all ingredients well to combine.

Serve immediately or chill for later.