Season fish with salt and pepper. Dust with flour and fry in hot olive oil until golden brown on all sides. Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes. Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes. Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick. Add lemon juice to taste. Discard the bay leaf. Serve, sprinkled with parsley.
Place dried chiles in bowl and pour boiling water over. Allow to stand for 30 minutes. Grind chiles in food processor with garlic, spices, red bell pepper and salt. Add enough oil to make a thick paste. Pack the mixture into a small jar. Cover harissa with thin layer of olive oil. Will keep in refrigerator for 3 weeks under a thin layer of oil. Check periodically.
Table Harissa sauce:
Combine 4 teaspoons of the above harissa sauce with 4 teaspoons of water and the juice of 1 lemon. Serve in small bowl and use as dipping sauce for fish or other meats.
In mixing bowl, combine both types of eggs, chicken, parsley, cheese salt and pepper. Refrigerate 30 minutes. Wrap mixture in wrappers, sealing edges with water. Fry in 1 inch oil. Until crisp. Turning as needed. Serve garnished with lemon wedges.
NOTES : wrappers can be: 9 medium egg/spring roll wrappers or 3 phyllo sheets
In a large stewpot, brown lamb and first set of onions. add tomato paste and cook for 5 minutes stirring frequently. add tomatoes, spices, green peppers, and reduce heat to simmer. after 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. cook until meat and vegetables are tender. serve on individual plates over couscous. garnish with green onion, parsley and lemons.