Preheat barbecue plate on high. Put tomatoes onto large tray. Pour over the oil and season well. Spoon onto hot barbecue plate, cook, stirring gently for 2-3 minutes until lightly charred, but tomatoes should still hold their shape. Transfer to a tray.
Meanwhile cook the rice and quinoa following the absorption method on the packet. Combine extra virgin olive oil, lemon rind, juice, harissa, honey and spices in a large bowl, season then whisk until well combined. Add the warm rice and quinoa and raisins, stir to combine. Cool.
Just before serving stir the pistachio, olives, parsley and rice mixture into the tomatoes. Season and serve.