In a large skillet, heat a drizzle of olive oil over medium heat. Add 2-3 minced garlic cloves and sauté for about 1-2 minutes until fragrant and golden.

Add in your fresh chopped tomatoes, stir gently, and let them cook for about 3-5 minutes until they soften and release their juices.

Stir in 1 cup of Israeli couscous, then pour in enough water or vegetable broth to cover the couscous by about an inch. Increase the heat to bring to a gentle simmer.

Reduce the heat to low, cover, and let it simmer for about 12-15 minutes, stirring occasionally until the couscous is tender and liquid is mostly absorbed.

Remove from heat and fold in about 1/2 cup of mozzarella cheese and a few tablespoons of pesto. Stir until blended and creamy.

Serve hot, garnished with fresh basil leaves and an optional sprinkle of Parmesan cheese.