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Combine all dressing ingredients in a screw top jar. Set aside.
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Make 3 slashes across the skin of each salmon fillet, then rub the flesh side with harissa paste. Set aside.
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Blanch fennel in boiling water for 2 minutes, then drain well. Set aside.
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Place fish stock and olive oil in a large saucepan. Bring to the boil. Remove from heat and stir in CousCous. Cover and stand for 3 minutes. Place over a very low heat for 3 minutes while stirring with a fork to separate grains. Spread onto an oven tray and set aside to cool.
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Heat an oiled barbeque plate or large stove-top grill over a medium heat; cook fennel for 5 minutes turning occasionally. Cook salmon, skin side down, alongside fennel, for 3 minutes. Turn and cook for a further 3 minutes, or just until the salmon begins to flake when pierced with a knife. Remove fennel and salmon from heat and set aside.
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Cut the fennel into large pieces. Break salmon into pieces. Combine CousCous, fennel, salmon, parsley, mint, preserved lemon and dates in a large bowl.
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Shake dressing jar to combine ingredients, then pour dressing over salad and toss very gently. Place on a serving platter. Top with eggs, dukkah, extra parsley and mint and reserved coarsely chopped fennel fronds.
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Make harissa yoghurt sauce. Combine yoghurt, harissa paste, lemon juice and salt in a small bowl. Serve with the salad.
