Bring a small pot of salted water to a boil. Add fresh peas and blanch for about 1.5 minutes until bright green. Drain and set aside to cool.

In a medium saucepan, combine pearl couscous, 1.5 cups of water, and a pinch of salt. Bring to a boil, then reduce heat and cover. Simmer for 8-10 minutes, or until water is absorbed. Let sit covered for 5 minutes, then fluff with a fork.

Heat olive oil in the same pot over medium heat. Add roughly chopped garlic and sauté for 1-2 minutes until lightly browned. Stir in za’atar seasoning and a sprinkle of salt.

In a large mixing bowl, combine fluffed couscous, blanched peas, soaked red onions with lemon juice, arugula, mint, and parsley. Mix all ingredients together.

Cover the salad with cling film and refrigerate for at least 30 minutes before serving.