Rice Salad with Merguez and Preserved Lemon Dressing Recipe

In a medium saucepan, combine the rice with the water and ½ teaspoon of salt.

Bring to a boil, cover and cook over low heat for about 18 minutes until the rice is tender. Fluff the rice with a fork and transfer to a medium bowl.

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

Pour the dressing over the rice and toss well. Add the fennel and olives and season lightly with salt.

In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat for about 8 minutes, stirring once or twice, until browned and cooked through.

Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley.

Serve and enjoy!