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Chop the tomatoes, peel and mince garlic.
Cook the tomatoes in a non-stick pan at medium-high heat, lid covered for 2 minutes. Press the tomatoes down, squeezing out their juice into the pan (making the tomato sauce).
Add the couscous and 2 Tbsp water, reduce the heat to medium and cover with a lid, stirring occasionally, so that the couscous doesn't stick to the pan. Cook like this for 6-7 minutes until the couscous is almost done has soaked up some of the tomato sauce.
Stir in the pesto and the minced garlic, cooking until the couscous is done completely.
Stir in the mozzarella cheese, letting it melt inside the pan. If needed - add salt to taste (mine didn't need any!)
Serve with fresh basil leaves and Parmesan on top!