A French Twist In The Medina: Pan Tunisienne Lunch Pail

By Food52
1 fave
More from this source


Add a comment


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)

You might also like

Chicken Cutlets Grilled In Charmoula With Quick...
The Vesper
Michael Ruhlman
Mango, Raspberry And Passionfruit Meringue Trifles
Chef: Sarah Randell
The Aviatrix
Scalloped Potatoes With A Cheesy Twist
Campbell's Kitchen
Nouveau Carre
SF Gate
Classic Champagne Cocktails
Becks & Posh
French Twist
French Twists
Orange Scented Chocolate Mousse