Moroccan Stew with 7 Vegetables

3 cups bouillon
1/2 tsp. harissa, or to taste
2 onions, chopped
1 can chick peas, undrained
3 clover garlic, minced
2 small zucchini, sliced
1 red bell pepper, chopped
1/4 cup chopped Italian parsley
2 red potatoes, diced Juice of one lemon
1 small sweet potato, diced
freshly ground black pepper
1, 28 oz. can plum tomatoes undrained chopped
cooked kamut, wheat berries or other whole grains of your choice
1/2 cup golden raisins

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