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PdfHeat 1 tbsp oil and couscous in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, about 5 minutes. Stir in water and ½ tsp salt, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed and couscous is tender, 9 to 12 minutes. Off heat, let couscous sit, covered, for 3 minutes. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes.
Whisk vinegar, mustard, ⅛ tsp salt, and remaining 3 tbsp oil together in large bowl. Add couscous, tomatoes, spinach, basil, ½ cup ricotta salata, olives, 6 tbsp pepitas, and chives and gently toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let sit for 5 minutes. Sprinkle with remaining ¼ cup ricotta salata and remaining 2 tbsp pepitas and serve.