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Preheat oven to 200ºC (180ºC Fan).
In a bowl, toss the aubergine wedges with 1tbsp oil and harissa paste. Lay the wedges on a baking tray and roast for 20-30 minutes.
Meanwhile, in a medium-sized saucepan, heat 2tbsp oil, and add the diced onion, cooking over a medium heat for 6-7minutes, or until softened.
To the same pan, add the dry couscous, preserved lemon and 125ml boiling water. Turn heat off, and cover the saucepan, allowing the couscous to cook, about 6 minutes.
Once cooked, add coriander and fluff with a fork. Set aside.
Remove aubergine from the oven, and set aside.
In a frying pan, heat remaining oil and pan fry spring onion pieces for 3-4mins. Remove, and to the same pan add halloumi slices, and pan fry for about 2mins each side, until brown.
To assemble your salad, in a large bowl spread the couscous on the base, top with the aubergine, sprinkle over the radish, pomegranate seeds and peanuts. Add the whole slices of halloumi and then finish with a garnish of watercress. Drizzle with extra-virgin olive oil, a squeeze of lemon juice and your dressing (optional, see below).
In a small bowl, combine yoghurt and coriander. Stir until mixture is combined, and season well.