Chargrilled Vegetable Cous Cous Salad

A side dish to rule all side dishes at your game day braai!

Recipe by: Nicole Snelling
Serves: 4-6
Time: 20 minutes


  • 4-6 baby marrows
  • 1 Red pepper, seeded and cored
  • 1 – 1 ½ Cups cooked pearl cous cous
  • 1 tin peach slices, drained
  • 1 tin chickpeas, drained
  • ½ Cup pomegranate kernels
  • 1-2 wheels Clover Black Pepper Feta
  • Clover Olive Pride Blend, for brushing vegetables
  • ½ Cup Clover Authentikos Greek Yoghurt
  • Handful of parsley, finely chopped
  • Zest and juice of half a lemon
  • 1 tsp ground cumin
  • 1 tsp garlic, minced
  • Salt and pepper, to taste

How To Make:

  1. Using a vegetable peeler, peel strips of the baby marrows, cut the pepper into large chunks.
  2. Grill the marrow strips, red pepper, peaches and cook them on a preheated grill or braai for 3-4 minutes a side.
  3. In a large serving platter combine the red peppers, baby marrows, peaches, chickpeas and pearl cous cous.
  4. Combine the ingredients for the dressing and toss all together until all the ingredients are coated.
  5. Season well with salt and pepper and top with pomegranate kernels before serving.

Watch How To Make Veg Cous Cous Salad

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