Rice Salad With Merguez And Preserved Lemon Dressing Recipe


MethodMain Ingredient


 Jasmine rice1 Cup (16 tbs)
 Water1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Fresh lemon juice2 1⁄2 Tablespoon
 Preserved lemon1⁄4 , rind only, minced
 Garlic2 Clove (10 gm), minced
 Harissa1 Tablespoon
 Ground cumin3⁄4 Teaspoon
 Fennel bulb1⁄2 , cored and finely diced
 Pitted picholine olives1⁄3 Cup (5.33 tbs), chopped
 Merguez sausage1 Pound, cut into 3/4-inch-thick slices
 Grape tomatoes1 Pint, halved
 Coarsely chopped parsley1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4066 Calories from Fat 1540

% Daily Value*

Total Fat 171 g263.4%

Saturated Fat 23.7 g118.6%

Trans Fat 0 g

Cholesterol 240 mg

Sodium 2958 mg123.2%

Total Carbohydrates 475 g158.3%

Dietary Fiber 76.9 g307.6%

Sugars 102.9 g

Protein 124 g247.1%

Vitamin A 205.1% Vitamin C 130.8%

Calcium 30.9% Iron 21.4%

*Based on a 2000 Calorie diet


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.