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START COOKING

1/2 Ingredients out - Pot boiled - Large baking pan, medium heat - Food processor (coarse grater)

Finely dice the preserved lemons, cut spring onions and coriander (stalks and all) - Mix in a dish with the crab-meat and harissa - Lay away a sheet of bored pastry, add 1/4 of the mixture and condition into the scale a packet of handmade cards at the center of the bottom of the piece, then push your thumb into the center of the filling to make a space for doing it to expand as it prepares a meal - Fold in the sides, then fold them up - Repeat until you have 4 lee - Put 1 tea spoon of olive oil in to the pan, then add the brisks and cook until golden and crisp on both sides - Put the caraway seeds to the side of the pan and toast for a minute, then scraping into a salad pan

Put 1/2 a cup of couscous, 1 cup of boiling water, the tomato pure? e and a pinch of sodium into a bowl and cover - Pick and reserve the fennel covers, then roughly chop and grate the bulb in the processor - Hint into the salad pan, then chop through adding the top leafy 50 percent of the mint - Squeeze in the a squeeze of lemon juice juice and drizzle with 1 tablespoon more maiden olive oil - Time of year to taste and chuck everything together

Finely grate the tomato and turmeric into a little dish - Add a crunch of salt and cayenne pepper, a good squeeze of lemon juice and you tablespoon more virgin olive oil and mix jointly - Fluff up the couscous, then tip on to a platter - Pile the salad in the middle, then party the halved pomegranate outrageous so the seeds drop out - Scatter over the reserved fennel clothes, pop the crab fast on a board and serve with dollops of yogurt and the jugo