Bring a pot of salted water to a boil. Add pearl couscous and cook for 8–10 minutes until tender. Fluff with a fork and set aside.

In a small pot, boil water, add fresh peas, and blanch for 1.5 minutes. Drain and rinse under cold water.

In a saucepan, heat olive oil and sauté minced garlic for 2–3 minutes until golden. Stir in za'atar and remove from heat.

In a large bowl, combine couscous, peas, arugula, red onions, mint, parsley, and pistachios. Toss gently.

Pour garlic-oil mixture over the salad and toss to coat evenly.

Serve immediately or store ingredients separately until ready to serve for optimal freshness.