Israeli couscous with Pesto, Tomatoes and white beans

Ingredients

• 1 medium-large onion chopped
• 1 can(s) whole artichoke hearts drained and quartered
• 1 pint(s) cherry tomatoes halved and lightly salted
• 1 can(s) small white beans drained and rinsed
• 1/4 cup(s) prepared pesto
• 1/2 cup(s) medium diced smoked mozzarella
• 1/3 cup(s) pine nuts toasted

Preparation

1. Following package instructions, cook couscous in boiling salted water until just tender. Drain and set aside. Meanwhile, heat oil in large skillet over medium-high heat. Add onions; sauté until tender, 4 to 5 minutes. Add artichoke hearts and tomatoes; continue to cook until tomatoes start to soften, a few minutes longer. Add beans; cook until heated through. Stir in couscous and then pesto. Off heat, stir in mozzarella and pine nuts. Serve.