Kale Tabbouleh with Ras el Hanout Dressing – World Spice

Ingredients

• 1 cup bulgur wheat or quinoa
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons orange juice
• 2 teaspoons honey
• 2 tablespoons red wine vinegar
• 1 shallot, minced
• 2 teaspoons Ras El Hanout , ground
• 1 teaspoon Kosher Salt
• 1/3 cup extra-virgin olive or walnut oil
• 1 bunch Tuscan (lacinato, black or dinosaur) kale, large ribs removed, leaves finely chopped
• Seeds from 1 pomegranate
• 1 apple, cut into 1/2-inch cubes
• 1/4 cup fresh parsley, finely chopped
• 3 tablespoons fresh mint leaves, thinly sliced
• 3 tablespoons fresh basil leaves, thinly sliced
• 1/2 teaspoon fine sea salt
• Freshly ground Black Tellicherry Peppercorn