To prepare the Moroccan spice mix, toast all spices but the mustard seeds in a dry skillet until fragrant. Add mustard seeds and crush or pulverize. Store for up to three months in a small, airtight mason jar. 

Roll tuna blocks in 2 tablespoons of the spice mixture and allow to marinate for 30 minutes. Lightly oil a hot grill and quickly sear on all sides. Remove to a cool plate, brush with olive oil and refrigerate until ready to serve. 

Bring two cups of water to a boil. While water is heating, carefully dry saffron in a skillet over low heat. Remove boiling water from heat, season with salt, add saffron and marjoram, cover and allow to steep for fifteen minutes. While saffron is steeping, sauté cous cous in a heavy bottomed skillet until toasted (approximately 3-4 minutes.) Bring saffron water back to a boil; add toasted cous cous. Reduce heat to a simmer and cook until bite tender (9-10 minutes.) Drain cous cous under cool running water and toss with olive oil and cooked quinoa. Cover and reserve.

Prepare an ice bath. In a non-reactive bowl, toss fennel, olive oil, pollen, salt and pepper and allow fennel to marinate for 30 minutes. While fennel is marinating, prepare a small fire for grilling. Grill fennel until it is just beginning to color and becomes translucent (approximately 1 minute per side). Shock slices in ice water to arrest cooking. Pat fennel dry and reserve. 

To prepare the vinaigrette, whisk all ingredients but the oils in a non-reactive bowl to combine. Slowly drizzle Argan oil and olive oil in a thin stream while whisking to briefly emulsify. Adjust seasoning and reserve. 

To plate, toss cous cous mixture, olives, preserved lemon and grilled fennel in the vinaigrette. Spoon onto six small plates and top with tuna. Finish with a drizzle of vinaigrette, toasted pine-nuts and bolting coriander, if available.