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Bring a medium pot of salted water to a boil. Add pearl couscous and cook according to package directions. A minute before the end of cooking time, stir in the peas and cook through. Drain through a colander and rinse with cold water, then set aside.
Make the dressing: Decant 3 Tbsp of the oil from the sundried tomatoes into a small jar. To the sundried tomato oil, add the remaining dressing ingedients: olive oil, red wine vinegar, garlic, oregano, honey, and generous pinches of salt and pepper. Shake to emulsify and set aside.
Make the salad: In a large bowl, combine the cooled couscous and peas, cucumber, tomatoes, feta, sundried tomatoes, and chopped herbs. Pour over the dressing and toss to combine. Store in an airtight container in the fridge for up to 3 days.