Pepper-Potato Casserole


1 large onion, chopped
3 cloves garlic, minced
3 cups bouillon
1 red bell pepper, cut in 1″ chunks
1 green bell pepper, cut in 1″ chunks
4 medium red potatoes, cut in 1/2″ cubes
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 teaspoon dried thyme
pinch cayenne, to taste
juice of one lemon
1/4 cup chopped Italian parsley
1/4 cup sliced black olives (optional)
Harissa sauce or bottled hot sauce, to taste (optional)
Cooked barley or other whole grains of your choice

Bring the bouillon to a boil in a large pot, add the onions and garlic, reduce the heat and simmer until they are soft, about 5 minutes. Add the peppers, potatoes, thyme and cayenne. Return to a boil, reduce the heat and simmer, covered, about 20 minutes or until the potatoes are tender. Stir in the lemon juice, parsley and olives. Taste, and if you want a little more heat, stir in a TINY bit of Harissa sauce (it is very hot.) Serve over barley or other cooked whole grains. Each diner may add a little more harissa to his/her own taste (warn them first!)

4-6 servings