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.
Heat remaining 1 tablespoon oil in a saucepan over medium-high. Add couscous, and cook, stirring often, 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, 10 to 13 minutes.
Transfer couscous to a serving bowl. Add Honey Vinaigrette; toss to coat. Gently stir in roasted tomatoes and parsley. Top with Parmesan.
I felt like the flavors did not meld as I'd hoped. Will not make again.