Zesty Spring Couscous Bowl with Feta Dressing

Ingredients

• 2 cups uncooked pearl couscous
• 1 bunch asparagus (12 oz bag), cut into 1-inch chunks
• 2 cups peas, fresh or frozen (10 oz bag)
• 1/3 cup chopped pistachios, shells removed
• Small bunch parsley, finely chopped
• Olive oil, for cooking
• Microgreens, to top
• 1/4 cup olive oil
• 4 oz feta cheese, crumbled
• Juice squeezed from half a lemon
• 2 tsp grated lemon peel
• 2 tsp maple syrup or honey
• 1 tsp dijon mustard
• 1/2 tsp Italian seasoning
• Salt and pepper, as needed