When we left California, we very sadly left behind The Athenian Grill, a waterfront Greek restaurant with some of the tastiest foods I've ever had. Sometimes I long for their hummus with grilled pita or Lamb stew with a big hunk of feta, but with no avail.
Then one day, I found this tasty salad in a South Beach Diet book and adapted it to suit my taste. I love the way all the fresh flavors combine in my mouth. It almost takes me back to the patio by the water in Suisun. I hope you enjoy it as much as I do!
1/2 c couscous (flavored, if not flavored, add some chicken boullion when cooking)
1 large cucumber
2 or 3 tomatoes, depending on size
2 cups spinach
1/2 c crumbled feta (or the pre-packaged combo of feta, provelone, and parmesan)
1/2 c balsamic vinaigrette
Prepare couscous according to package directions. Set aside to cool. Chop cucumber, tomatoes, and spinach. Mix all ingredients and serve. This actually keeps pretty well in the fridge for a day or two. For variety, I sometimes make this salad with navy beans or chickpeas in addition to the existing ingredients.