In medium saucepan over medium heat, bring water to boil. Add lentils and cook 10-15 minutes, or until slightly soft.

Submerge bag of rice in saucepan with lentils and cook 10-12 minutes, or until lentils are tender. Remove bag with fork and drain; set aside. Drain lentils and transfer back to saucepan. Cut open bag of rice and empty cooked rice into saucepan with lentils. Stir to combine.

Stir in cilantro, green onions, olive oil, Moroccan spice blend, raisins, almonds and preserved lemons. Serve.