A French Twist In The Medina: Pan Tunisienne Lunch Pail

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["Pain", "1 or 2 Italian loaves or the equivalent in ciabatta etc., but sturdy enough to handle olive oil, depending on shape", "1 10 ounce (200 gm) can of oil packed tuna (As Do Mar, or Ortiz ""conserva"" are highly preferred)", "1 Preserved lemon, chopped", "1 tablespoon salt packed capers, rinsed in cold water", "1/2 cup Moroccan style oil cured olives, pitted", "2 Anchovy fillets (optional)*", "Harissa to your own tolerance", "Extra virgin olive oil (arbequina is our favorite for this)", "fleur de sel (or other sea salt)", "*Note to cook regarding anchovies; the flat tins from Morocco are terrible. Read the label for country of origin. You are better off using the flat jarred ones OR if you go through a lot of anchovies, the big tinned type packed in salt. A little more work", "Couscous tabbouleh", "1 cup flat leaf parsley", "1 cup very fresh mint", "1 cup dry couscous", "1/2 cup (approximately) cherry tomatoes, rinsed and halved", "1 shallot, roughly chopped", "1/4 cup (approximate) extra virgin olive oil", "Sea salt (as in fleur de sel)", "1 Joey Ramone action figure to rock your casbah (optional)"].

Yes, A French Twist In The Medina: Pan Tunisienne Lunch Pail falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.