Step 1

1 Finely chop the shallot to yield 3 tablespoons

Step 2

2 Mince the garlic

Step 3

3 Melt the butter in a medium saucepan or saute pan over medium heat

Step 4

4 Stir in the shallot and garlic; cook for about 2 minutes, until they have softened

Step 5

5 Stir in the harissa paste; cook for about 1 minute or until it smells almost toasty-fragrant

Step 6

6 Add the couscous, stirring to coat, then add the broth, rosemary sprig, 1/2 teaspoon of salt and the bay leaf

Step 7

7 Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium-low, cover tightly and cook for 10 to 12 minutes or until the couscous is tender and has absorbed just about all the liquid

Step 8

8 Remove from the heat

Step 9

9 While the couscous is cooking, de-stem the Swiss chard leaves, then stack and roll them and cut them into ribbons

Step 10

10 Uncover the pan; stir them into the couscous a handful at a time, allowing them to wilt slightly before adding more

Step 11

11 Discard the bay leaf and rosemary sprig

Step 12

12 Stir in the tahini (to taste) until well incorporated

Step 13

13 Taste, and add more salt as needed

Step 14

14 Divide among individual bowls

Step 15

15 Sprinkle with paprika

Step 16

16 If desired, flake the smoked whitefish or trout over each portion

Step 17

17 Serve warm