Step 1

Preheat the oven to 450 degrees F. Bring a medium pot filled with about 4 cups salted water to a boil.

Step 2

Whisk the harissa and olive oil in a medium bowl until combined. Trim the ends off the okra and slice into 1/4-inch pieces. Add the okra to the bowl and toss until well coated. Season with 1/2 teaspoon salt and a few grinds of pepper.

Step 3

Transfer the okra to a baking sheet and roast until tender and beginning to crisp around the edges, about 20 minutes. Remove from the oven and toss with the lime juice.

Step 4

While the okra cooks, add the rice to the boiling water and cook until the grains are plump and tender, about 12 minutes. Reserve a 1/4 cup of the cooking water. Drain the rice and return it to the pot.

Step 5

Toss the roasted okra into the pot with the rice, season with salt and pepper and stir in 2 to 3 tablespoons of the cooking water to make the mixture saucier. Serve with extra harissa paste and lime wedges.