Combine tomatoes with salt and set in a fine mesh strainer over a bowl. Drain for 30 minutes and set aside, reserving tomato liquid. In a small saucepan over high heat, bring 1/2 cup tomato liquid (adding water if you do not have enough) to a rapid boil. Add bulgur and stir to combine. Remove from heat and set aside, covered for 15 minutes. Remove cover and fluff with fork. Let sit 5 minutes and set aside. In a large bowl, combine parsley, tomatoes, cucumber, mint, scallion, lemon juice, and bulgur wheat. Add olive oil and season to taste with salt and pepper.

In a food processor, combine lemon juice and tahini. Pulse until whipped and airy. Add garbanzo beans, olive oil and garlic, and salt and pepper to taste. Process until a smooth paste has formed. Add Harissa and process until mixed thoroughly.

Using a gas or charcoal grill, prepare to high heat. Dry barramundi fillets thoroughly. Coat with olive oil and season both fillets with cumin and salt and pepper. Cook on a hot grill, uncovered for 3 minutes per side, flipping carefully. When fish is opaque throughout, set aside and rest for 2 minutes. While fish rests, divide harissa spiced hummus and tabbouleh between two plates. Rest barramundi fillets on tabbouleh and drizzle with olive oil to serve.