I could eat Mediterranean food constantly and not
grow weary of it.

Very easy: cous-cous with preserved lemon, and any other
ingredients (spring onions, leeks, tofu, garbanzo beans,
carrots...). And a dollop of harissa on top. The preserved
lemon is important.

Also: a chopped salad dressed in yogurt and olive oil.

This is in addition to all the usual suspects (babaganoush,
falafel, lamb kebobs, foul, etc.)

Steve