This Moroccan spiced salad is hearty, and suitable on its own as a lunchbox or dinner bowl filler. If you want to use it as a side dish it would pair quite nicely with some grilled salmon or chicken (or tofu for the veggie-minded of us).
I made this salad at the beginning of the week and it served me for desktop lunches for a few days. If you are going to keep this salad for a few days I recommend storing the dressing separately and dressing the salad only as you are about to eat it so that the salad doesn’t go soggy.
Variation: For a vegan option, replace the yoghurt in the dressing with soy yoghurt and honey with agave
Note: Leftovers will keep covered in the refrigerator for up to 4 days.