Bring a saucepan of salted water to a boil; add the couscous and cook until al dente. Drain.
Add the drained couscous to a large serving bowl. Add the basil, tomatoes and 2 oz. of the goat cheese. Toss together to combine.
In a small skillet over medium low heat, add the pine nuts. Toast them slowly until golden brown, frequently shaking the pan to keep them from burning.
Sprinkle the pine nuts over the top of the couscous and garnish with the remaining crumbled goat cheese. Serve.