Rice Salad With Merguez And Preserved Lemon Dressing Recipe
Ingredients
| Jasmine rice | 1 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 1/2 Tablespoon | |
| 1/4 preserved lemon, rind only, minced | ||
| Garlic | 2 Clove (5gm), minced | |
| Harissa | 1 Tablespoon | |
| Ground cumin | 3/4 Teaspoon | |
| 1/2 fennel bulb, cored and finely diced | ||
| 1/3 cup pitted Picholine olives, chopped | ||
| 1 pound merguez sausage, cut into 3/4-inch-thick slices | ||
| Grape tomatoes | 1 Pint, halved | |
| Parsley | 1 Cup (16 tbs), coarsely chopped | |
Directions
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.
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.
Chef
