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Rice Salad With Merguez And Preserved Lemon Dressing

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  Jasmine rice 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Fresh lemon juice 2 1⁄2 Tablespoon
  Preserved lemon 1⁄4 , rind only, minced
  Garlic 2 Clove (10 gm), minced
  Harissa 1 Tablespoon
  Ground cumin 3⁄4 Teaspoon
  Fennel bulb 1⁄2 , cored and finely diced
  Pitted picholine olives 1⁄3 Cup (5.33 tbs), chopped
  Merguez sausage 1 Pound, cut into 3/4-inch-thick slices
  Grape tomatoes 1 Pint, halved
  Coarsely chopped parsley 1 Cup (16 tbs)

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 tender, about 18 minutes. Fluff with a fork and transfer to a medium bowl.
2. Meanwhile, in a small bowl, whisk all but 1 teaspoon of the oil with the lemon juice, preserved lemon, garlic, harissa and cumin. Toss the dressing with the rice. 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.

Recipe Summary

Side Dish

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Rice Salad With Merguez And Preserved Lemon Dressing Recipe