Pearl Couscous Salad with Tomato Confit and Salmon

I'm not doing pesto this month.  Need a break.  I decided to blow my remaining home-grown tomatoes and last year's tiny garlic on this instead.  Also, the kale needed a trim.

It didn't seem right to add beans to this particular pasta dish for the protein, so I got out a can of salmon.  I forgot that the big cans are literally a rolled piece of fish.  Tastes the same.

I'm calling this a salad, but you could have it hot as a regular pasta dish.  I served it slightly warm, so the olive oil-based sauce would be fluid.

*2 lbs Roma or Campari tomatoes (or a similar salad tomato)
1 head garlic
1 tsp kosher salt
*1 tsp dried basil
1/2-ish C olive oil
2 Tb white wine vinegar
1 C pearl couscous
*6 C chopped leafy green such as kale, chard, or spinach
1 4-serving can salmon or chicken, optional
crumbled or grated cheese, such as parmesan, feta, or chèvre for garnish

1.  At least two hours ahead, or the day before, roast the tomatoes.  Preheat the oven to 375º.  Quarter the tomatoes and place in an 8x8 baking dish.  It's going to be snug, but they should all fit.  Peel the garlic cloves and arrange in the pan.  Sprinkle with the salt and basil.  Drizzle olive oil on the tomatoes until the dish is full at least 1/4" deep.  I didn't measure an exact amount, but the bottle looked like I had used half a cup.  Roast until the tomatoes are thoroughly softened, 60 to 90 minutes.  Set aside until ready to use, in the refrigerator if it's for the next day.

2.  Cook pasta according to package directions.  If using a sturdier green like kale, cook it in the pot with the pasta.  For spinach, you will be adding it after cooking.

3.  Drain the cooked pasta.  Put it back into the pot and stir in cooked tomatoes with their oil, spinach (if using), vinegar, and salmon.  Either chill for cold service, or serve immediately garnished with cheese.

Difficulty rating  :)