Bring water to a boil in a medium saucepan, then add the pearl couscous. Cook according to package instructions (10-12 minutes) until al dente. Drain excess water, fluff with a fork, and season lightly with salt. Allow to cool.

Heat olive oil in a large skillet over medium heat. Add chopped asparagus and sauté for about 5 minutes until bright green and tender. Add sweet peas and cook for an additional 5-6 minutes, stirring occasionally.

In a mixing bowl, combine crumbled feta cheese with olive oil, lemon juice, and lemon zest. Mash the feta with a fork and blend until smooth. Add honey, Dijon mustard, Italian seasoning, salt, and pepper. Mix well.

In a large serving bowl, combine cooled couscous, sautéed asparagus, and peas. Add chopped pistachios and parsley. Pour feta vinaigrette over and toss gently to coat.

Serve the salad warm, at room temperature, or chilled. Garnish with microgreens or any leafy greens on hand.