Preheat the oven to 450 degrees F. Bring a medium pot filled with about 4 cups salted water to a boil.
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.
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.
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.
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.
Harissa pastes can be found in various levels of spiciness, from mild to very spicy. Buy what you like.
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