Roasted, More than Hot

Naturally, it’s easy to mistake initial appearances. After all, this week’s dinner features chicken layered in a vibrant Moroccan-inspired harissa sauce alongside various vegetables, including red peppers, bejeweling bulgur. Red peppers, side-by-side, the plate awash in crimson. Red means “hot,” too, doesn’t it? Today, not so much. See, the peppers enhancing the grains are fire-roasted…