Herby Spring Pea Couscous Salad

1: Blanch the spring peas and set aside.

2: Cook couscous until al dente and drizzle with olive oil to prevent sticking.

3: Chop the cucumbers, mint, and pistachios.

4: In a bowl, combine blanched peas, cooked couscous, cucumbers, arugula, mint, feta, and pistachios.

5: Prepare the dressing by blending parmesan, basil, nuts, lemon juice, and olive oil until smooth.

6: Toss the salad with the dressing and serve.