Food for the (Gluten Intolerant) Soul

Meat and Olives Slow Roast

Ingredients:

• 1kg slow roast meat, cut into cubes
• 2 onions, diced
• 500g pitted olives
• 1-2 cups grated tomatoes
• 1 tablespoon paprika
• 1 teaspoon turmeric
• Ground black pepper
• Salt
• Water

Instructions:

1. Prepare the Meat: Season the meat with salt and pepper. Fry in a hot pan until golden brown and set aside.
2. Prepare the Olives: Boil the olives in water for 15 minutes, drain, and repeat this process three times to reduce saltiness.
3. Cook the Dish: In a slow cooker or pan, fry the onions with paprika. Add the meat, grated tomatoes, and enough water to cover the meat. Bring to a boil, then reduce heat and simmer partially covered for about 2.5 hours. Add the olives and cook for an additional hour or until the meat is tender, stirring occasionally and adding water if needed.

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Vegetable Soup

Ingredients:

• 3 tablespoons oil
• 1 very large onion, halved and sliced
• 2 medium potatoes, cut into large pieces
• 2 large carrots, cut into thick rings or long pieces
• Additional vegetables of choice (zucchini, eggplant, sweet potato, etc.), cut into large pieces
• ½ cup cooked chickpeas (or substitute with green beans, yellow beans, fava beans, or other legumes)
• Grated tomato
• 1 tablespoon tomato paste
• ½ tablespoon sweet paprika
• Turmeric, baharat, ground black pepper, salt, to taste
• 2 cups boiling water
• Fresh coriander
• Flat-leaf parsley

Instructions:

1. Sauté the Onions: In a large saucepan, heat the oil and sauté the onions with the seasoning until soft.
2. Add Vegetables: Add potatoes, carrots, and any other vegetables. Pour in boiling water, grated tomato, and tomato paste. Bring to a boil, then reduce heat and simmer for 45 minutes, or until carrots are tender.
3. Add Legumes and Herbs: Add chickpeas, fresh coriander, and parsley. Cook on low heat for another 30 minutes until all vegetables are tender.

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Couscous

Ingredients:

• Couscous
• Vegetable stock
• Salt

Instructions:

1. Prepare the Couscous: Cook the couscous according to package instructions, using vegetable stock instead of water. Season with salt as needed. Fluff with a fork before serving.

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Recipe reference and US measures

US measures and estimates below are retained from the existing recipe reference.

Couscous Dinner with Vegetable Soup and Meat with Olives

• Yield: Not stated
• Prep: Not stated
• Cook: Meat: about 3½ hours; soup: about 75 minutes; couscous: package instructions
• Total: Components can be prepared separately; full timing depends on whether cooked in parallel

A couscous meal served with slow-cooked meat and olives and a vegetable soup.

Ingredients

• Meat and olives
• 1 kg slow-cook meat, cubed (about 2.2 lb)
• 2 onions, diced
• 500 g pitted olives (about 1.1 lb)
• 1–2 cups grated tomatoes (about 240–480 ml)
• 1 tbsp paprika, 1 tsp turmeric, salt and black pepper; water to cover
• Vegetable soup
• 3 tbsp oil
• 1 very large onion, halved and sliced
• 2 medium potatoes and 2 large carrots, cut into large pieces
• Additional vegetables of choice, such as zucchini, eggplant or sweet potato; amounts not stated
• ½ cup cooked chickpeas (about 120 ml by volume) or beans/other legumes
• Grated tomato (amount not stated), 1 tbsp tomato paste, ½ tbsp sweet paprika
• Turmeric, baharat, black pepper and salt, to taste
• 2 cups boiling water (about 475 ml)
• Fresh coriander and flat-leaf parsley
• Couscous
• Couscous, vegetable stock and salt; quantities according to package instructions

Directions

1. Meat and olives: Season the meat with salt and pepper. Brown in a hot pan and set aside. Boil the olives for 15 minutes, drain, and repeat this boiling-and-draining process three times.
2. In a slow cooker or pan, fry the onions with paprika. Add the meat and grated tomatoes, then enough water to cover the meat. Bring to a boil, reduce the heat and simmer partially covered for about 2½ hours. Add the olives and cook for another hour, or until the meat is tender, adding water if needed.
3. Vegetable soup: Heat the oil in a large saucepan and sauté the onion with the seasonings until soft. Add potatoes, carrots and any other vegetables. Add the boiling water, grated tomato and tomato paste. Bring to a boil, then simmer for 45 minutes, or until the carrots are tender.
4. Add the chickpeas or chosen legumes, coriander and parsley. Cook on low for another 30 minutes, until the vegetables are tender.
5. Couscous: Prepare according to the package instructions, replacing water with vegetable stock. Season with salt if needed and fluff with a fork.
6. Serve the couscous with the vegetable soup and meat with olives.

Notes: Yield, couscous quantity, vegetable amounts for the soup, grated tomato quantity in the soup, and water amount for the meat are not stated. The source mentions a slow cooker but gives timings for simmering in a pan; slow-cooker timing is not specified. Couscous is usually wheat-based, so this meal is not gluten-free unless using a certified gluten-free alternative and checking all packaged ingredients.