In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté for about 3 minutes until it becomes translucent and soft.

Stir in the minced garlic and cook for an additional 2 minutes until fragrant. Then, add the frozen green peas to the skillet, stirring occasionally. Continue cooking for about 5 minutes until the peas are heated through and bright green.

Once the peas are warmed, remove the skillet from heat and allow the mixture to cool for a few minutes.

In a medium bowl, whisk together the remaining olive oil, rice vinegar, honey, salt, pepper, chili flakes, and chopped parsley.

In a large mixing bowl, combine the cooled couscous and the pea mixture with sliced almonds.

Pour the prepared dressing over the couscous and pea mixture. Add the crumbled feta cheese and gently toss everything together until well combined.

You can serve the Couscous Green Pea Salad immediately at room temperature or cover it and chill in the refrigerator for about two hours.