A French Twist In The Medina: Pan Tunisienne Lunch Pail

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Ingredients

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)

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

¼ cup (approximate) extra virgin olive oil

Sea salt (as in fleur de sel)

1 Joey Ramone action figure, just to kind of look over things (optional)

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