Step 1

In a medium saucepan, bring the water, salt, and oil to a boil over medium high heat, about 3-4 minutes.

Step 2

Turn off the heat, stir in the couscous, and close the lid. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Set aside and let cool to room temperature, about 15 minutes.

Step 3

In a large serving bowl, add the cooked couscous, cherry tomatoes, arugula, bell pepper, cucumber, olives, and feta cheese.

Step 4

In a small mixing, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.

Step 5

Pour the vinaigrette dressing over the salad and toss well to coat. Serve immediately or let the salad sit for up to 30 minutes to allow the flavors to infuse into each other.