Adapted from Southern Living
Roasted tomatoes pair up with toasted couscous for a light summery salad.
Combine all ingredients 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°F.
Toss together tomatoes, salt, pepper, and 1 tablespoon of the olive oil on a rimmed baking sheet. Bake in preheated oven until tomatoes burst and caramelize, about 15 minutes.
While tomatoes are roasting, heat remaining 1 tablespoon oil in a saucepan over medium heat. Add couscous, and cook, stirring continuously, until couscous turns golden and smells toasty, 4 to 5 minutes. Add water, 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; toss to coat. Gently stir in roasted tomatoes and parsley. Top with shaved Parmesan. Serve while still warm.