Cooking Instructions
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Step 1
Combine
Canola Oil (120 mL)
,
White Balsamic Vinegar (80 mL)
,
Honey (40 g)
,
Shallots (7 g)
,
Kosher Salt (2 g)
, and
Freshly Ground Black Pepper (as needed)
in a clean jar.
Step 2
Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use. Store in the refrigerator for up to one week.
Step 3
Preheat oven to 425 degrees F (220 degrees C).
Step 4
Toss together
Cherry Tomatoes (300 g)
,
Kosher Salt (6 g)
,
Freshly Ground Black Pepper (2 g)
, and
Extra-Virgin Olive Oil (15 mL)
on a rimmed baking sheet.
Step 5
Bake in preheated oven until tomatoes burst and caramelize, about 15 minutes.
Step 6
While tomatoes are roasting, heat
Extra-Virgin Olive Oil (15 mL)
in a saucepan over medium heat. Add
Israeli Couscous (175 g)
and cook, stirring continuously, until couscous turns golden and smells toasty, 4 to 5 minutes.
Step 7
Add
Water (360 mL)
and bring to a boil. Reduce heat to medium-low. Cover and simmer until couscous is tender, about 10 minutes.
Step 8
Transfer couscous to a serving bowl. Add Honey Vinaigrette and toss to coat. Gently stir in roasted tomatoes and
Italian Flat-Leaf Parsley (15 g)
.
Step 9
Top with
Shaved Parmesan Cheese (30 g)
. Serve while still warm. Enjoy!
