In a large saucepan or wok, brown half the fish in half the oil. Season with salt and pepper. Repeat with the remaining fish. Set aside on a plate.
In the same saucepan, soften the onion and bell pepper with the spices in the remaining oil. Add the zucchini, garlic, tomato paste, lemon juice, and harissa sauce. Cook for about 2 minutes, stirring constantly. Add the chickpeas, broth, and raisins. Bring to a boil and simmer for about 2 minutes. Add the couscous, and fish and stir to combine. Cover and remove from the heat. Let rest for 5 minutes. Adjust the seasoning.
Serve in a large serving platter. Sprinkle with the parsley and serve with lemon wedges.
This recipe was inspired by the fish couscous in the restaurant Dar Belhadj in Tunis.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.