Blanch the spring peas
Cook the couscous to al dente and drizzle with olive oil so it does not stick together
Chop the Persian cucumbers
Add the arugula, chopped mint, crumbled feta, and chopped pistachios to the couscous
Blend the parmesan, basil, nuts, lemon juice, Manuka honey, and olive oil to make a pesto-ey dressing
Toss the dressing into the salad
