Israeli Couscous and Tomato Salad with Arugula

2 cups Israeli couscous
4 tomatoes, cut into wedges
a handful or Baby Arugula, coarsely chopped
1/2 c extra virgin o.o.
1/4 c pine nuts, toasted
2 large garlic cloves
1/4 c Parmesan - Regianno cheese
Salt and ground pepper to taste
Directions;
Bring a large saucepan of salted water to a oil. Add the couscous and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. Drain, and spread out onto a  large baking sheet. Drizzle with oil to prevent sticking. When it has cooled, place the couscous, pine nuts, arugula and tomatoes in a bowl. Season with salt and pepper and chill till ready to serve.