This came together in my mind and then into this bowl the other day.  I had never tried Israeli couscous before this dish.  It has a great texture.  I cooked it according to the package directions and then stirred in an obvious mixture of classic flavors.  It would be a perfect side dish for any occasion.  Great in the summer using fresh ingredients from your garden, or a super comforting side in the winter using a jar of store brand sun dried tomato pesto.

Recipe:
Israeli Couscous Caprese
– 1 c. Israeli Couscous (cooked according to the package directions, drained)
– 1/4 c. fresh basil (small whole leaves or large leaves torn in half)
-1/2 jar sun dried tomato pesto (I used this)
– 1 c. mozzarella bocconcini (tiny mozzarella balls, drained)

After the couscous is drained add it to a small skillet, on med low heat, to keep it warm.  Immediately add the pesto and stir to combine so that the pasta will not stick.  Add the cheese and basil all at once.  Stir to combine.  When the cheese barely begins to melt, transfer entire mixture to a bowl and serve. 
I am sure you could just mix everything together in a bowl right after the couscous is done and just serve it at room temperature.  I just do it this way because I enjoy the warm texture of the mozzarella.  Now EAT!

P.S. A drizzle of balsamic vinegar might be nice but I have not tried it.
P.P.S. I can’t remember the brand of mozarella I used, I believe it was BelGioioso.