Rice Salad with Merguez and Preserved Lemon Dressing

• FAST
• MAKE-AHEAD

Ingredients

1. 1 cup jasmine rice
2. 1 1/2 cups water
3. Salt
4. 1/2 cup extra-virgin olive oil
5. 2 1/2 tablespoons fresh lemon juice
6. 1/4 preserved lemon, rind only, minced (see Note)
7. 2 garlic cloves, minced
8. 1 tablespoon harissa
9. 3/4 teaspoon ground cumin
10. 1/2 fennel bulb, cored and finely diced
11. 1/3 cup pitted Picholine olives, chopped (2 ounces)
12. 1 pound merguez sausage, cut into 3/4 inch-thick slices
13. 1 pint grape tomatoes, halved
14. 1 cup coarsely chopped flat-leaf parsley

1. In a medium saucepan, combine the rice with the water and 1/2 teaspoon of salt. Bring to a boil, cover and cook over low heat until the rice is tender, about 18 minutes. Fluff the rice with a fork and transfer to a medium bowl.
2. Meanwhile, 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.
3. In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley and serve.