Chargrilled Vegetable Cous Cous Salad A side dish to rule all side dishes at your game day braai!Recipe by: Nicole SnellingServes: 4-6Time: 20 minutes Ingredients:4-6 baby marrows1 Red pepper, seeded and cored 1 – 1 ½ Cups cooked pearl cous cous1 tin peach slices, drained 1 tin chickpeas, drained ½ Cup pomegranate kernels 1-2 wheels Clover Black Pepper FetaClover Olive Pride Blend, for brushing vegetablesDressing:½ Cup Clover Authentikos Greek YoghurtHandful of parsley, finely chopped Zest and juice of half a lemon1 tsp ground cumin 1 tsp garlic, minced Salt and pepper, to taste How To Make:Using a vegetable peeler, peel strips of the baby marrows, cut the pepper into large chunks. Grill the marrow strips, red pepper, peaches and cook them on a preheated grill or braai for 3-4 minutes a side. In a large serving platter combine the red peppers, baby marrows, peaches, chickpeas and pearl cous cous.Combine the ingredients for the dressing and toss all together until all the ingredients are coated.Season well with salt and pepper and top with pomegranate kernels before serving. Watch How To Make Veg Cous Cous Salad