PASTA AND COUSCOUS:
Outlined below is the fish sauce recipe. Use a mild, firm fish like sea bass or red snapper. Serve with Couscous.
In an 8 quart pot, heat oil. Stir fry the paprika and cumin, turmeric and black pepper until roasted, about 2 minutes.
Add the water, chicken broth, or fish stock, parsley, cilantro, tomatoes, carrots and turnips. Bring to a boil and cook until carrots are tender.
Add the zucchinis and bell peppers. Bring back to a boil and cook bell peppers are tender.
Remove the vegetables from the stock and keep covered and warm.
In a frying pan, fry in the oil the garlic. Remove the garlic and add to the simmering broth.
In the garlic oil, fry the fish for a few minutes on each side until slightly browned.
To the simmering broth, add the fish. Cook until tender.
At meal time, mound the couscous onto a large platter. Top with cooked vegetables and surround with fish.
In a separate small bowl, mix about 1 cup of the broth with the Harissa and set on the table for guests to help themselves.
Fill another soup bowl with the remaining broth. Guests can top their couscous, vegetable and meat mixture with the broth and Harissa sauce.