This recipe from Aggie's Kitchen fit the bill perfectly! Delicious, healthy, Greek-inspired flavors in a delicious salad that can be prepared in advance. If you are looking to make this into a heavier meal, you could even add some shredded chicken. I picked and chose from the ingredients Aggie used and those her friend used, which are reflected below.
Spinach Couscous Salad
from Aggie's Kitchen
Makes 4-6 main dish servings
1 (9-ounce) bag baby spinach leaves
1 box Near East Roasted Garlic and Olive Oil, prepared according to package directions
1/4 red onion, diced
1 can (14-ounce) artichoke hearts, drained and diced (I forgot these but I think they would make a nice addition)
1/4 cup pitted and sliced kalamata olives
1 roasted red pepper, diced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1 cup crumbled feta cheese (4 ounces)
In large bowl, combine all ingredients except couscous and feta cheese. Add couscous (can be warm or room temperature) and toss. Sprinkle feta cheese on top and gently combine. Serve immediately.