Rice Salad with Merguez and Preserved Lemon Dressing

1. 1

   In a medium saucepan, combine the rice with the water and 1/2 teaspoon of salt.

2. 2

   Bring to a boil, cover and cook over low heat until the rice is tender, about 18 minutes.

3. 3

   Fluff the rice with a fork and transfer to a medium bowl.

4. 4

   Meanwhile, in a small bowl, whisk all but 1 teaspoon of the olive oil with the lemon juice, preserved lemon, garlic, harissa and cumin.

5. 5

   Pour the dressing over the rice and toss well.

6. 6

   Add the fennel and olives and season lightly with salt.

7. 7

   In a large skillet, heat the remaining 1 teaspoon of olive oil.

8. 8

   Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes.

9. 9

   Using a slotted spoon, transfer the sausage to the salad.

10. 10

    Stir in the tomatoes and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.