In a large pan, simmer Israeli couscous in a generous amount of tomato sauce over medium heat for about 12 minutes or until it's tender and has absorbed most of the sauce.

While the couscous cooks, sauté minced garlic in a little olive oil until fragrant, approximately 2 minutes. Then, add in diced fresh tomatoes and cook them down until soft, about 5-7 minutes.

Stir the cooked couscous into the garlic and tomato mixture. Add your basil or pesto and mozzarella, mixing well until the cheese is melted and everything is beautifully combined.

Remove from heat, then generously top with fresh basil leaves and a sprinkle of Parmesan cheese if you like. Enjoy your lovely one-pan meal!