Begin by heating a large pan over medium heat. Add chopped fresh tomatoes and minced garlic, cooking until tomatoes soften and begin to break down, about 5-7 minutes.

Stir in the Israeli couscous, ensuring it is well-coated with the sauce. Allow it to cook for approximately 12 minutes or until it reaches an al dente texture.

Gently fold in the fresh basil and pesto into the cooked couscous, stirring until the basil wilts and the pesto coats the couscous evenly.

Add mozzarella cheese to the pan, stirring until it melts into the dish.

Serve your one-pan masterpiece straight from the pan with a sprinkle of Parmesan on top.