In a saucepan, bring water to a boil. Add bulgur and remove from heat. Let stand until most of the water is absorbed, about 20 to 30 minutes.
Drain bulgur well, squeezing out excess moisture. Transfer to a bowl. Add chicken, parlsey, scallions and currants.
In a small bowl, whisk orange-juice concentrate, lemon juice, oil, cumin and cayenne until blended. Season with salt and pepper. Toss with bulgur mixture. Adjust seasoning with salt and pepper and serve.
For a quick meal, serve with tomato wedges and toasted pita bread.
Nutrition facts (per serving): 243 calories, 46 mg cholesterol, 4 g fat, 65 mg sodium. Adapted from Tavolo, Inc. recipe.