Blanch the peas by bringing a pot of salted water to a boil. Cook peas for about 1.5 minutes, then drain and immerse in cold water.

In the same pot, add 1 cup of pearl couscous, 1¾ cups of water, and a pinch of salt. Bring to a boil, reduce heat, and cook for 8-10 minutes.

Finely chop the arugula and thinly slice the red onion. Soak the onion in lemon juice for 10 minutes for a milder flavor.

In the pot used for couscous, heat ¼ cup of olive oil over medium heat. Sauté the garlic until fragrant, then stir in za’atar and a pinch of salt.

In a large mixing bowl, combine couscous, peas, arugula, soaked onions, mint, and parsley. Drizzle the marinade over and toss gently.

Let the salad sit for 15-30 minutes to allow flavors to meld.

Toss again before serving and adjust seasoning as needed.