Crackin' crab briks with couscous salad & salsa

INGREDIENTS

• 1-2 preserved lemons
• 2 spring onions
• ½ a bunch of fresh coriander
• 400 g pot-caught crabmeat (a mixture of brown & white meat), from sustainable sources
• 2 teaspoons harissa, plus extra to serve
• 4 large sheets of filo pastry (from a 270g pack)
• olive oil
• ½ teaspoon caraway seeds
• ½ a mug (150g) couscous
• 2 teaspoons sun-dried tomato purée
• ½ a bulb of fennel
• ½ a bunch of fresh mint
• 1 lemon
• extra virgin olive oil
• 1 pomegranate
• 1 large ripe tomato
• 1 thumb-sized piece of ginger
• ½ a lemon
• fat-free natural yoghurt