- In a large pot or wok, brown half of the fish in half of the oil. Season with salt and pepper. Repeat with the remaining fish. Set aside on a plate.
- In the same pot, soften the onion and bell pepper with the spices in the remaining oil. Add the zucchini, garlic, tomato paste, lemon juice and harissa. Cook for 2 minutes, stirring constantly. Add the chickpeas, broth and currants. Bring to a boil and simmer for 2 minutes. Add the couscous and fish. Stir to combine. Cover and remove from the heat. Let sit for 5 minutes. Adjust the seasoning.
- Serve in a large serving platter. Sprinkle with the parsley and serve with lemon wedges, if desired.
This recipe was inspired by the fish couscous served at the restaurant Dar Belhadj in Tunis.