Ingredients
1cupjasmine rice
1½cupwater
salt
½cupextra virgin olive oil
2½tbsplemon juice,fresh
¼preserved lemon,(see Recipe Notes)
2garlic clove,minced
1tbspharissa
¾tspground cumin
½fennel bulb,cored and finely diced
⅓cuppicholine olives,pitted
1lbmerguez sausage
10ozgrape tomatoes,(1 pint), halved
1cupflat leaf parsley,coarsely chopped
Preparation
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!
