Begin by cooking the pearl couscous according to package instructions, bringing a pot of salted water to a boil, adding the couscous, and cooking for about 8-10 minutes until tender. Drain and fluff with a fork, seasoning lightly with salt. Set aside to cool slightly.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped asparagus and sauté for about 5 minutes until bright green and tender yet crisp. Stir occasionally.

Incorporate the peas into the skillet alongside the sautéed asparagus. Cook for an additional 5-6 minutes until tender but still vibrant. Remove from heat and let cool.

In a medium mixing bowl, mash the feta cheese with a fork. Whisk in olive oil, lemon juice, lemon zest, honey, Dijon mustard, Italian seasoning, and a pinch of salt and pepper until smooth and well-combined.

In a large mixing bowl, combine the cooked couscous, sautéed asparagus, peas, chopped pistachios, and parsley. Gently fold until evenly mixed.

Drizzle the vinaigrette over the mixed salad and gently toss until everything is coated. Adjust seasoning if necessary.

Garnish with microgreens. Serve warm, cold, or at room temperature.