Start off by preparing the couscous. Combine the pearl couscous, water, olive oil, and salt in a pot. Bring to a boil, reduce to a simmer, and let simmer for 20 minutes, or until all the liquid has been absorbed and the couscous is al dente.

Next stir in the pesto and the peas. The couscous will absorb some of the pesto, while also slightly cooking the peas.

Lastly, add the tomatoes and goat cheese, stir to combine. You can serve this warm or chill it and serve it later.