The very link you posted had a good variety of delicious sounding recipes. Also I made this contest winner recently--start with that, it's easy:
http://www.food52.com/recipes/848_moroccan_carrot_salad_with_harissa

Hi again.. Chicken stock not chickken sauce : )

oh my god! Rose harissa...it seems like something from my dreams.

I would smear it on seared duck breasts right before finishing in then oven...I would then puree a tad with some dates poached in chicken sauce for a sauce & serve that all with the carrot salad....

I would smear it on hot buttered pitta or naan, with some soft pungent goat cheese.

I would stir it into some yogurt & marinate lamb or chicken with it. Or stir it in to some tomatoes/garlic/honey/yellow onions cooked with a bit of cumin/ginger/ cinnamon till they are sticky & maroon and then pour that over a whole cut up chicken and bake in the oven low and slow itll its all soft..them serve that with cous cous. Or mix it with a bit of butter and melt that over seared seas scallops.

Oh what a world of possibilities!

aufoodie that carrot salad sounds wonderful. thanks!

one of my favorite uses is this salad I found at http://smittenkitchen.com/2010/05/carrot-salad-with-harissa-feta-and-mint/ it was my first use of harissa and now we are addicted and this salad is on my regular rotation. We also like it in eggs, and with chicken or pork(is lovely in a marinade), great with veggies. it really wakes up favors. hope you enjoy your new treasure.

Should work as table condiment with this http://www.food52.com/recipes/1101_big_zombie_mustard_chicken_tagine_with_couscous

I'd probably go with a chicken cous-cous dish. You could also smear it onto some lamb chops or a rack of lamb along with some seasoned breadcrumbs and roast.