Cooking Instructions
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Step 1
Combine Canola Oil (1/2 cup), White Balsamic Vinegar (1/3 cup), Honey (2 tablespoon), Shallot (2 teaspoon), Kosher Salt (1/4 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) 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 Tomato (1 pint), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), and Extra-Virgin Olive Oil (1 tablespoon) 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 tablespoon) 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 ounce). Serve while still warm. Enjoy!
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