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Bring a pot of water to a boil. Prepare an ice bath in a small bowl and set aside. Drop the basil leaves into the boiling water for 30-60 seconds, or until wilted and bright green. Transfer to the ice bath to stop the cooking process (this keeps them from turning brown).
Salt the boiling water with a generous palmful of kosher salt, then stir in the pearl couscous and cook according to package instructions. Drain and rinse with cold water until cooled.
Remove the basil leaves from the ice bath and squeeze to drain as much excess water as possible. Place in a blender along with olive oil, red wine vinegar, lemon juice, honey, and a pinch of salt and pepper. Blend until smooth.
In a large bowl, combine couscous, chickpeas, cherry tomatoes, green onions, and mozzarella. Pour over dressing and toss to combine.