In a medium saucepan bring the water and salt to a boil over medium-high heat and add the couscous. Boil for about 3-4 min.
Turn off the heat and stir the couscous. Close the lid and let it steam for about 5 min. Use a fork to fluff the couscous and brake up any clumps. Set aside and let to cool to room temperature for about 15 min.
In a large serving bowl add the cooked couscous, cherry tomatoes, arugula/ baby spinach, bell pepper, cucumber, olives and feta cheese.
In a dressing shaker mix together the balsamic vinegar, oil, garlic, Dijon mustard, honey, salt and pepper until you reach a smooth consistency.
Pour the vinaigrette dressing over the salad and toss well to coat. Serve immediately or let the salad sit for 30 min to allow the flavours to infuse into each other.
