Cook the pearl couscous: Bring a saucepan of salted water to a boil. Add the couscous and cook, stirring now and then, until just tender but not mushy—you want each pearl to remain separate. You’ll know it’s ready when it’s plump and slightly chewy. Drain and rinse briefly under cool water to stop the cooking.

Blanch the asparagus and peas: While the couscous cooks, snap the woody ends off the asparagus and cut the spears into bite-size pieces. Add both the asparagus and peas to boiling water and cook for about a minute, just until bright green and crisp-tender. Immediately transfer to an ice bath or rinse under cold water to lock in the color and texture.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, dijon mustard, italian seasoning, salt, and pepper. The dressing should look glossy and lightly thickened. Taste and adjust salt, sweetness, or acidity as you like.

Combine everything in a big bowl: Add your couscous, cooled veggies, pistachios, and parsley to a mixing bowl. Pour over the dressing and toss gently to coat. Keep tossing until everything glistens and feels evenly dressed.

Add feta and garnish: Sprinkle the crumbled feta overtop, fold it in lightly so you get pockets of creamy tang. Tumble the salad into a large serving bowl and finish with a flurry of microgreens.

Serve and enjoy: Taste one last time, adjust seasoning if needed, and serve slightly cool or at room temperature. Each bite should deliver crunch, tang, salt, citrus, and just a hint of sweetness.