I followed the recipe fairly closely. I didn't have any harissa paste so I ground a mixture of coriander, cumin, caraway with some powdered chipotle. I used about 1/4 tsp of each with 1/2 a tsp coriander.
I used a couple of mini garlics fresh from the garden. They were self seeded from a previous year's crop. This and the dry weather may be why they are so small but there are plenty of them. I chopped some of the green leaf part and added that as well. Raw that tastes surprisingly strong. I also added some chopped flat leaved parsley at the end of the cooking time. That also came from the garden as a self seeded bonus.
This is a gorgeous combination of flavours and textures. I like the combination of the spices with the lemon and the contrast of textures from the crunch of the almond to the softness of the courgettes and pasta. It made 2 portions and I have a little left over to have cold with salad