A French Twist in the Medina: Pan Tunisienne Lunch Pail

Course Sandwiches and Wraps

Ingredients in this Recipe

*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
1 10 ounce (200 gm) can of oil packed tuna (As Do Mar, or Ortiz “conserva” are highly preferred)
1 cup dry couscous
1 cup flat leaf parsley
1 cup very fresh mint
1 or 2 Italian loaves or the equivalent in ciabatta etc., but sturdy enough to handle olive oil, depending on shape
1 Preserved lemon, chopped
1 shallot, roughly chopped
1 tablespoon salt packed capers, rinsed in cold water
1/2 cup (approximately) cherry tomatoes, rinsed and halved
1/2 cup Moroccan style oil cured olives, pitted
Extra virgin olive oil (arbequina is our favorite for this)
fleur de sel (or other sea salt)
Harissa to your own tolerance
Sea salt (as in fleur de sel)

See Full Recipe at Food52