Infused with the rich flavors of slow-roasted confit tomatoes, this beautiful couscous salad with juicy salmon is a great dish for a light summer meal. Note that you have to make the Cherry Tomato Confit (recipe linked in the ingredients) before making this salad, which will take several hours, plus cooling time.
In the bowl of a mini food processor, blend together the drained tomatoes, garlic, Dijon, dill, shallots, lemon zest, sherry vinegar, 1 tablespoon of lemon juice, and 1/2 teaspoon each kosher salt and black pepper. With the mixer running, slowly drizzle in the confit oil.
Season to taste with salt, pepper, and additional lemon juice, if needed. Set aside.
Make the Couscous
Heat confit oil in a saucepan over medium heat and toast couscous, stirring frequently, until light golden brown and fragrant, about 3 minutes.
Add chicken or vegetable broth and 1/2 teaspoon kosher salt, stirring to combine. Bring to a boil, reduce heat, cover, and simmer until couscous is al dente, about 8-10 minutes. Drain any additional liquid and place couscous in a large bowl.
Add 1/2 cup of the prepared vinaigrette to the couscous and toss to combine. Let the mixture cool for about 5 minutes. Stir in the shallots, baby spinach leaves, chopped fresh herbs, and toasted pine nuts. Season to taste with salt and pepper. Gently toss with flaked salmon.
Taste the salad. If if needs additional brightness, add a little more fresh lemon juice, to taste.
Assemble and Serve
Place the couscous on a platter. Sprinkle with goat cheese, a few sprigs of fresh herbs for garnish, and a few spoonfuls of drained cherry tomato confit. Drizzle with additional vinaigrette and serve.
*The confit recipe will make more than you need for this salad. See other ways to use these delicious slow-roasted tomatoes in the confit recipe post. Cooking times in this recipe card only reflect the preparation of the salad, not the confit itself.