Bring a medium pot of salted water to a boil and add the pearl couscous. Cook for about 10-12 minutes until tender. Drain and cool on a baking sheet while fluffing with a fork.

In a large skillet, heat the olive oil over medium heat. Add the chopped asparagus and sauté for about 5 minutes until bright green. Stir in the peas and continue to sauté for another 5-6 minutes. Season with salt and pepper.

In a small mixing bowl, combine the feta cheese and olive oil. Mash the feta with a fork and whisk until smooth and creamy.

In a large mixing bowl, combine the cooled couscous, sautéed asparagus, and peas. Add chopped pistachios and parsley. Gently toss to mix.

Pour the vinaigrette over the salad mixture and toss gently to coat. Adjust seasoning with additional salt and pepper if needed. Garnish with microgreens before serving.