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Summer Couscous

3 cups bouillon, divided
2 onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 red potatoes, diced
1 28-oz. can plum tomatoes, cut in pieces
1/2 t. harissa, or to taste
1 box frozen artichoke hearts
1 can chick peas, undrained
1/4 cup chopped Italian parsley
Juice of one lemon
Freshly ground black pepper

Place the onions, garlic and red pepper in 1/2 cup of bouillon in a large pot, bring to a boil and simmer for 10 minutes. Add the remaining 2 1/2 cups of bouillon, potatoes, tomatoes and harissa and simmer 15 minutes. Add the artichoke hearts and chick peas and cook an additional 5 minutes. Stir in parsley and lemon juice. Spoon the vegetables over cooked whole grains or couscous and serve with ground pepper and additional harissa to taste.

4-6 servings

For more recipes, refer to the The Healthy Heart Miracle book.