A French Twist In The Medina: Pan Tunisienne Lunch Pail

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   ["Pit the olives, drain the capers. Place in a food processor bowl along with anchovies (if you are using). Give this a quick couple of pulses. The texture should be coarse---esssentially it's a minimalist olive salad.", "Split your bread, which ever type you are using, on the horizon. Lay the halves out on a sheet of plastic wrap. On one cut side drizzle some olive oil. On the other half side smear some harissa.", "Build the sandwich. Spoon out some of your olive/caper mixture onto the oil half of the bread. Open the can of tuna, don't cut yourself, and spread over the oiled half.", "Depending on the size of your preserved lemon you may need only 1/2 or 1/4 of the whole. You decide. Distribute chopped lemon. I'm not holding your hand on this step.", "Give it a grind of pepper and a little more salt (it won't need much). Close up the sandwich, wrap tightly in cling wrap and refrigerate while you prepare the couscous.", "Wash and dry the parsley and mint. Chop them together. Meanwhile (the ""meanwhile"" step) cook the couscous according to package instructions---time varies according to size and shape.", "Drain the cooked couscous. Add shallot, tomatoes and the parsley-mint mixture. Add some olive oil. Use your clean hands to work this all together. Add salt to taste.", "For the lunch pail, unwrap the pan tunisienne and cut in half (or quarter depending on size of loaf). Wrap that up in parchment, tape closed if neccessary. Stick it in the lunch pail. In a separate container portion out the tabbouleh.", "Optional but good, slice up some melon. Wrap and add to the pail."]

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