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.
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