Instructions

• Cook the pearl couscous – Bring water to a boil in a saucepan, then add the couscous. Simmer until tender but still with slight bite; it should look plump and just starting to glisten. Drain any extra liquid and fluff with a fork. Let cool until just warm—this helps it absorb the vinaigrette without getting mushy.
• Prepare the asparagus – Trim and cut the asparagus into bite-sized pieces. Steam, boil, or sauté briefly, just until the color deepens and they’re crisp-tender (about 2–4 minutes). You want the asparagus to stay bright green with a hint of snap.
• Blanch or thaw the peas – If using fresh peas, blanch quickly in boiling water until they turn vivid green, then transfer to ice water. For frozen peas, just thaw and pat dry.
• Mix the vinaigrette – In a small bowl, whisk together olive oil, lemon juice and zest, honey (or maple syrup), Dijon mustard, and Italian seasoning. Add a little salt and pepper, then whisk until it’s glossy and well-combined. Taste, and adjust the seasoning if you like a little extra tang or sweetness.
• Assemble the salad – In a large bowl, combine the fluffy couscous, asparagus, peas, pistachios, and parsley. Pour over the vinaigrette and gently toss. Be careful not to crush the grains—you’ll see them glisten and each piece should stay distinct.
• Add feta and garnish – Scatter crumbled feta over the salad and fold just until it’s evenly distributed. Finish with plenty of microgreens and an extra drizzle of olive oil if you like a little shine on top. Serve chilled or at room temperature, and enjoy how the flavors bloom with every bite.