Ainsley Harriott served up flamed grilled fish with carrots, chick peas salad and a chermoula dressing in Fes, Morocco on Ainsley Harriott’s Street Food.
For the chermoula dressing Ainsley used: garlic, anchovies, capers, fresh coriander, flat leaf parsley, saffron, paprika, cayenne pepper, ground cumin, black pepper, lemon juice and olive oil.
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