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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.