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Bring 6 cups water to boil in medium saucepan. Meanwhile, heat large skillet on medium heat. Add dry bulgur; cook and stir 2 to 3 minutes or until fragrant. Add toasted bulgur to boiling water. Cook on medium heat 10 to 12 minutes or until tender. Drain and rinse under cold water. Place bulgur in large bowl. Mix orange peel, juice, cumin and sea salt in small bowl. Pour over bulgur; toss to coat well. Set aside.
Heat oil in large skillet on medium-high heat. Add tomatoes, bell peppers, onion and garlic; cook and stir 2 to 3 minutes or until tender-crisp. Add vegetables, and 1/2 each of the dates, almonds and cilantro to the bulgur; toss to coat well.
Serve warm or refrigerate until ready to serve. Garnish with remaining dates, almonds and cilantro.