The couscous is lightly toasted in olive oil giving it a distinctive nutty flavor. So good. There aren’t a lot of ingredients in this one. That’s the beauty of it. The simplicity of it allows the fresh flavors to shine through.
Combine Canola Oil (1/2 cup), White Balsamic Vinegar (1/3 cup), Honey (2 Tbsp), Shallot (2 tsp), Kosher Salt (1/4 tsp), and Freshly Ground Black Pepper (1/4 tsp) 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 (1 pint), Kosher Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), and Extra-Virgin Olive Oil (1 Tbsp) 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 (1 Tbsp) in a saucepan over medium heat. Add Israeli Couscous (1 cup) and cook, stirring continuously, until couscous turns golden and smells toasty, 4 to 5 minutes.
STEP 7
Add Water (1 1/2 cup) 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 (1/3 cup).
STEP 9
Top with Shaved Parmesan Cheese (1 oz). Serve while still warm. Enjoy!