For the cod: 

1. Cook the orzo according to package directions. Once cooked, toss with a drizzle of olive oil to avoid it sticking together and season with salt and pepper. Set aside. 
2. Meanwhile, heat a large, deep pan over medium heat. Add the oil and once hot, pour the tomatoes and harissa into the pan. Cook, stirring occasionally, for five to seven minutes until softened and jammy.
3. Reduce the heat to medium-low and add the shallot and garlic. Cook for one to two minutes until the shallot has softened. Add the beans and season with salt and pepper.
4. Pour in the water and coconut milk and scrape up any bits from the bottom of the pan. Place the cod in the liquid and season with salt and pepper. Cover and cook for four to six minutes until cooked through and flaky. 
5. Divide the orzo into bowls and top with cod, tomatoes and beans along with the liquid. Garnish with mint and the almond topping, if using. Enjoy!

For the almond topper:

1. Heat a small pan over medium heat and drizzle in the oil. Add the almonds and cook for about two to three minutes, until just starting to toast and turn a light shade of brown.
2. Using a mortar and pestle (or the bottom of a heavy bottomed pot/cast iron), lightly crush the coriander and cumin. 
3. Add the coriander, cumin and Aleppo pepper flakes and cook for one to two minutes, until fragrant and the almonds are nicely toasted. Reduce the heat if the almonds are toasting too quickly. Season with salt.