Kale Tabbouleh with Ras el Hanout Dressing

Name: Kale Tabbouleh with Ras el Hanout Dressing
Ingredients: For the bulgur:; 1 cup bulgur wheat or quinoa; For the dressing:; 3 tablespoons freshly squeezed lemon juice; 3 tablespoons orange juice; 2 teaspoons honey; 2 tablespoons red wine vinegar; 1 shallot, minced; 2 teaspoons ground Ras el Hanout; 1 teaspoon kosher salt; 1/3 cup extra-virgin olive or walnut oil; For the salad:; 1 bunch Tuscan (lacinato) kale, large ribs removed, leaves finely chopped; Seeds from 1 pomegranate; 1 apple, cut into ½-inch cubes; ¼ cup finely chopped fresh parsley; 3 tablespoons thinly sliced fresh mint leaves; 3 tablespoons thinly sliced fresh basil leaves; ½ teaspoon fine sea salt; Freshly ground black pepper