Bring a medium pot of water to a rolling boil and blanch the peas for 1.5 minutes. Drain and cool.

In the same pot, add 1 cup of pearl couscous and 1.5 cups of salted water. Boil, then simmer for 8-10 minutes until water is absorbed. Let sit covered for 5 minutes.

In a small skillet, heat 2 tablespoons of olive oil and sauté 2 cloves of crushed garlic until golden. Add 1 tablespoon of za’atar and a pinch of salt. Remove from heat.

In a large bowl, combine the cooked couscous, blanched peas, arugula, mint, parsley, and pistachios. Pour the garlic marinade over and toss gently to mix.