Cook the couscous in a pot of salted boiling water according to package instructions, about 8-10 minutes. Drain and fluff with a fork, cooling to room temperature.

Sauté the sliced asparagus in a skillet with olive oil over medium heat for about 5 minutes until tender yet crisp.

Add peas to the skillet and cook for an additional 5-6 minutes until heated through. Season with salt and pepper, then cool.

In a medium bowl, mash feta cheese until creamy, whisking in olive oil and salt and pepper to taste for vinaigrette.

Combine couscous, asparagus, peas, pistachios, and parsley in a large bowl, gently tossing together.

Pour vinaigrette over the salad mixture and toss to coat. Adjust seasoning if necessary.

Garnish with microgreens before serving. Can be served cold, warm, or at room temperature.