Cook the pearl couscous according to package instructions (8-10 minutes in boiling salted water). Drain and fluff with a fork.

In a skillet, heat olive oil over medium heat. Add asparagus and sauté for 5 minutes until bright green. Stir in peas and cook for another 5-6 minutes.

In a medium bowl, mix feta, lemon juice, olive oil, lemon zest, honey or maple syrup, Dijon mustard, and Italian seasoning until smooth.

In a large bowl, combine couscous, sautéed veggies, chopped pistachios, and parsley. Toss gently.

Drizzle feta vinaigrette over the salad mixture and toss to coat.

Serve the salad chilled, warm, or at room temperature, garnished with microgreens.