Bring a medium pot of water to a rolling boil. Add fresh peas and cook for about 1.5 minutes until bright green and tender. Drain and cool.

In the same pot, combine 1 cup of pearl couscous with 1.5 cups of water and a pinch of salt. Bring to a boil, then cover and simmer for 8-10 minutes until water is absorbed. Let it sit covered for another 5 minutes, then fluff with a fork.

Heat 3 tablespoons of olive oil in a small saucepan over medium heat. Add roughly chopped garlic and sauté until golden brown, about 2 minutes. Stir in 1 tablespoon of za’atar, ½ teaspoon of ground cumin, and a pinch of kosher salt, then remove from heat.

In a large mixing bowl, combine the cooked couscous, blanched peas, chopped red onion, arugula, and a handful of fresh mint and parsley. Gently fold together.

Pour the warm garlicky marinade over the salad mixture. Toss gently to ensure all ingredients are evenly coated.

Transfer the salad to a serving platter or bowl. Serve warm or at room temperature, garnished with chopped pistachios if desired.