Veal with Olives - Untested

 From Monet's Kitchen by Claire Joyes, pg 141

https://www.simplyrecipes.com/recipes/braised_onions/

I don't quite understand this recipe. I don't know how often I will make it since it requires so much green olives. Is it braised? Stovetop or baked and, depending, which cut of pork roast? Are the onions and olives cooked with the roast? Research is required.

Serves 4

1/4 cup oil

2 1/2lb boned, rolled pork roast (substitute for veal roast)

36 pearl onions, peeled and trimmed

2 cups green olives, pitted

1/4 tsp salt

1/2 tsp pepper

1 cup hot water

1. Heat the oil in a casserole with a lid. Add the veal and brown all over. 
2. Cover and cook over low heat for 30 minutes (any liquid? Just on the stove top?). 
3. Meanwhile peel and trim the pearl onions by blanching  in boiling water for one minute. Drain and rinse in cold water to stop the cooking. Slice off the ends; slip off the skins.
4. Add the olives and onions. (cook until onions are soft? how long?)
5. Season with the salt and pepper. Add the broth or water to the cooking liquid. 
6. Serve the cooking liquid as a sauce with the veal, and garnish with the olives and onions.

Untested - Moroccan Merguez and Vegetable Tagine Recipe

http://www.foodrepublic.com/recipes/moroccan-merguez-and-vegetable-tagine-recipe/

1 pound merguez sausage
2 onions, sliced
1 fennel bulb, halved and sliced
1 lemon, quartered
1/2 pound carrots, peeled, cut into fourths, then sliced lengthwise
1 small butternut squash, peeled and chopped
3 cloves garlic, chopped
1 cup green olives, pitted
1/2 pound zucchini, cut into fourths, then sliced lengthwise
1 cup cilantro, finely chopped
1 cup cooked chickpeas
1/2 cup golden raisins
1/2 cup dried apricots, roughly chopped
2 teaspoons cinnamon powder
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon turmeric
3 teaspoons cumin
3 cups chicken stock
1/4 cup olive oil
1 tablespoon flour
1 10-ounce box couscous

1. Heat the olive oil in a large, heavy pot. Use a tagine if you have one, but if not a big dutch oven will do. Add the cinnamon, coriander, paprika, turmeric and cumin to the pot.
2. Add the lemon, onion, fennel, garlic and green olives to the pot and cook until softened, for about 15 minutes. Taste for salt.
3. Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils. Set aside.
4. Add the tablespoon of flour and mix well. Add 3 cups of chicken broth and allow to bubble for 5 minutes. 
5. Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot. Add the chickpeas, dried apricots and the raisins. Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through.
6. For the couscous, follow the directions on the box, and stir in the turmeric before covering the pot to give the couscous a bright yellow hue.
7. Garnish with cilantro and serve with couscous.