Preheat oven to 350°F. Roughly chop almonds and place in a small bowl with ½ teaspoon of olive oil, a pinch of salt and ½ teaspoon of the harissa, reserving the rest for later. Mix until coated and transfer to baking sheet. Place baking sheet in the oven and toast nuts until lightly brown, 8 to 10 minutes. After almonds toast, reduce oven heat to 200°F to keep fritters warm when cooking multiple batches later. Meanwhile:
*Grate zucchini on largest holes of grater. To dry, place zucchini on dish towel or double ply paper towel and wring out water.
*Thinly slice scallions.

In a large bowl, combine zucchini, scallions, coconut flour, eggs, ½ teaspoon salt and ½ teaspoon pepper. Stir until well combined. Form into 6 small patties or 4 large patties.

Heat skillet over stovetop on medium-low heat with 1 tablespoon oil. Once hot, cook fritters in batches until brown and crispy on both sides, about 5 minutes each side. Place in preheated oven to keep warm. While fritters cook:
*Trim ends off watercress. Rinse and dry.
*Slice ends and peel off orange. Slice into rounds.

Squeeze juice of ½ lemon into yogurt. Add pinch of salt and the remaining ½ teaspoon of harissa. Stir well to combine. In a separate bowl, toss watercress with toasted almonds, oranges, ½ tablespoon of oil and the other ½ of lemon juice.

Serve fritters on two plates alongside salad and top with yogurt.