In a large bowl, combine bulgur, water and 1/2 cup lemon juice. Let bulgur sit, covered, 20 to 25 minutes or until water is absorbed.

In a blender or food processor, blend orange juice, 2 tablespoons lemon juice, honey, mustard, orange zest, cumin, salt, pepper and cinnamon. With blender running, slowly add oil until emulsified.

Combine dressing, bulgur, dried plums, orange sections, mint, parsley, cilantro and green onions and fold together.

Refrigerate, covered.

Just before serving, fold in pistachios.

Serves 8.