Ingredients out • Kettle boiled • Large frying pan, medium heat • Food processor (coarse grater)
Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all). Mix in a bowl with the crabmeat and harissa.
Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks. Fold in the sides, then fold them up. Repeat until you have 4 briks.
Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides. Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl.
Put ½ a mug of couscous, 1 mug of boiling water, the tomato purée and a pinch of sea salt into a bowl and cover.
Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor. Tip into the salad bowl, then chop and add the top leafy half of the mint. Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil. Season to taste and toss everything together.
Finely grate the tomato and ginger into a little bowl. Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together.
Fluff up the couscous, then tip on to a platter. Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out. Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa.