Begin by bringing a medium-sized pot of salted water to a rolling boil. Add the fresh peas and blanch them for about 1.5 minutes until they turn bright green and tender-crisp. Drain and transfer to an ice bath.

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, reduce heat to low, cover, and simmer for 8-10 minutes until water is absorbed. Let rest for 5 minutes then fluff with a fork.

While the couscous is resting, heat 3 tablespoons of olive oil in a large mixing bowl over medium heat. Add minced garlic and sauté for 1-2 minutes until golden. Stir in za’atar, cumin, and salt.

Add the couscous to the bowl with the dressing. Fold in the blanched peas, chopped arugula, fresh herbs, and pistachios. Toss until well combined.

Allow the salad to rest for about 15 minutes at room temperature before serving.