To make the dressing:

1. Using a mortar and pestle, combine rosemary, fennel seeds, garlic and salt and grind until a fine consistency is achieved.
2. Transfer to large mixing bowl. Add lemon juice and mix.
3. Using a whisk, constantly whisk while slowly drizzling in olive oil until well combined.

Assemble the Salad:

1. Break down the kale by removing the tender leaves from the stalks and cutting them into small pieces
2. Massage the kale leaves with a teaspoon of olive oil and/or lemon juice to reduce the bitterness.
3. Mix in cooked cous cous, chickpeas, tomatoes, cucumbers, feta cheese and cashews.
4. Pour Lemon Vinaigrette over salad and toss until combined.
5. Allow to sit for 5-10 minutes before serving.
6. Grind in fresh black pepper to taste.