Bring water to a boil in medium saucepan. Stir in couscous, oil, and salt. Remove from heat, cover, and let sit for 5 minutes.

Blanch peas - Cook briefly in simmering water until peas turn bright green. Remove to ice bath to cool. Drain.

Mix lime juice and olive along with a generous pinch of salt in a jar or whisk until mixed.

Using a fork, flake couscous and place in a large mixing bowl. Add peaches, peas and pistachios. Drizzle on dressing, add basil and toss together, making sure all ingredients are incorporated. Taste for seasonings and adjust with salt and additional dressing. This salad is best served at room temperature but can be chilled.