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.
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.
Preheat oven to 425 degrees F (220 degrees C).
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.
Bake in preheated oven until tomatoes burst and caramelize, about 15 minutes.
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.
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.
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).
Top with Shaved Parmesan Cheese (1 ounce). Serve while still warm. Enjoy!