Bring a medium pot of salted water to a boil and add the dry pearl couscous. Cook according to package instructions for about 8-10 minutes until tender but slightly chewy. Once cooked, drain the couscous and fluff it gently with a fork while it cools for a few minutes. Lightly season with salt.

Meanwhile, heat a tablespoon of olive oil in a large skillet over medium heat. Chop the asparagus into 1-inch pieces and add to the skillet. Sauté for about 5 minutes until the asparagus starts to soften and turns bright green.

Next, stir in the frozen or fresh peas into the skillet with the asparagus. Continue to cook for an additional 5-6 minutes until the peas are tender and vibrant. Lightly season with salt and pepper to taste.

In a separate bowl, mash the crumbled feta cheese using a fork until creamy. Add olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, and Italian seasoning. Whisk everything together until it forms a smooth vinaigrette.

In a large mixing bowl, combine the cooked couscous, sautéed asparagus and peas, chopped pistachios, and fresh parsley. Gently toss everything together to mix the ingredients evenly. Drizzle the creamy feta vinaigrette over the salad and toss again.

Your Spring Couscous Salad is now ready to be enjoyed! Serve it warm, cold, or at room temperature, garnished with a handful of microgreens.