Crispy skin salmon, fennel & couscous salad - San Remo

Ingredients

• 1 cup San Remo Reg CousCous
• 2 x 250g salmon fillets, skin on and pin boned
• 3 teaspoons harissa paste
• 1 fennel bulb, trimmed and cut into 8 wedges (retain 1 tablespoon of the fronds)
• 1½ cups fish stock
• 2 tablespoons olive oil
• ½ cup torn flat-leaf parsley leaves, plus extra to serve
• ½ cup torn mint, plus extra to serve
• 2 tablespoons preserved lemon, finely chopped (see tip)
• 1/3 cup pitted dried dates, chopped
• 2 boiled eggs, peeled and quartered
• 1 tablespoon dukkah
• 1 clove garlic, crushed
• 2 tablespoons lemon juice
• ¼ cup extra virgin olive oil
• ground black pepper
• 1 cup Greek yoghurt
• 1 tbs Harissa Paste
• Lemon Juice, to taste
• Salt, to taste