Remove the rind from the preserved lemon and cut into thin strips (discard the pulp of the preserved lemon). Remove the pits from the olives and roughly chop. Remove the pits from the dates and finely chop. Combine the cous cous, saffron onions, preserved lemon rind, olives, dates and almonds together. Season to taste. Roughly chop a handful of cilantro and fold into the mixture.