Pearl Couscous Salad with Honey Dijon Vinaigrette

-1 Preheat the oven to 400 F
-1 Trim the bottoms of the brussels sprouts then slice into quarters. Add them to a large baking sheet.
-1 Chop the radishes into quarters and add them to the same baking sheet as the brussels sprouts. Drizzle the vegetables with olive oil and season with salt and pepper.
-1 Roast for about 35 minutes, tossing halfway through. 
-1 While that roasts, add the pearled couscous to a pot with 1 tsp of olive oil and toast it on medium heat for 2 minutes. Add in the salt and pour in the water. Cover the pot and bring it to a boil. Once boiling, reduce to simmer and cook for 12-15 minutes, or until all of the water is absorbed. Set aside then fluff with a fork. 
-1 Whisk the dressing ingredients together. 
-1 Once the couscous and vegetables are ready, add the lettuce mix to a salad bowl and toss with half of the dressing.
-1 Top with the couscous, vegetables and grated cheese then mix in with the remaining dressing. 
-1 Finish off with an extra sprinkle of cheese before serving.