Begin by bringing a pot of salted water to a boil. Add the pearl couscous and cook according to package instructions, usually around 8-10 minutes, until tender yet al dente. Once done, drain the couscous and fluff it gently with a fork to prevent clumping. Allow it to cool slightly while you prepare the rest of the ingredients.

In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the sliced asparagus and sauté for approximately 5 minutes until they soften and turn bright green, but retain a bit of crunch.

Introduce the sweet peas to the skillet with the sautéed asparagus and cook for an additional 5-6 minutes until tender. Season with salt and pepper.

In a medium bowl, combine crumbled feta cheese with the olive oil, lemon juice and zest, honey or maple syrup, and Dijon mustard. Add the Italian seasoning, salt and pepper, and whisk until smooth.

In a large mixing bowl, combine the cooked couscous, sautéed asparagus, peas, chopped pistachios, and parsley. Drizzle the vinaigrette over the mixture and toss gently to coat.

Serve your Spring Couscous Salad warm, chilled, or at room temperature. Garnish with microgreens just before serving.