A fresh orange does double duty in this colorful side dish: Grated zest gives a flavor boost to quick-pickled red onions, which provide a bright, tangy contrast to the nutty bulgur, while the chopped fruit adds sweetness and juiciness. We use red wine vinegar in the pickling liquid to tame the onion. Pistachios bring crunch and mint lends freshness. Feel free to swap in other nuts, such as pecans or almonds. We call for coarse bulgur rather than finely ground (the type used in tabbouleh) because the coarse variety holds up well when cooked. Serve alongside hearty braises and roasted meats.