Rice Salad With Merguez And Preserved Lemon Dressing

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1 cup jasmine rice

1 1/2 cups water


1/2 cup extra-virgin olive oil

2 1/2 tablespoons fresh lemon juice

1/4 preserved lemon, rind only, minced (see Note)

2 garlic cloves, minced

1 tablespoon harissa

3/4 teaspoon ground cumin

1/2 fennel bulb, cored and finely diced

1/3 cup pitted Picholine olives, chopped (2 ounces)

1 pound merguez sausage, cut into 3/4 inch-thick slices

1 pint grape tomatoes, halved

1 cup coarsely chopped flat-leaf parsley

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