Cook the pearl couscous according to package instructions, adding the chicken bouillon to the cooking water before it comes to a boil. Stir to dissolve. The bouillon seasons the couscous from the inside out and adds a savory depth that plain salted water cannot replicate. Once cooked, drain well and let it cool.

In a small bowl or jar, whisk together the fresh lemon juice, olive oil, salt, black pepper, sumac, and pomegranate molasses until fully combined. Taste it. It should be bright, tangy, and slightly sweet with a complexity that makes you want to keep tasting it. Adjust salt or lemon as needed before it goes on the salad.

Add the cooled couscous to a large serving bowl. Add the minced parsley, chopped tomato, and diced onion. Pour the dressing over everything and toss well until every piece of couscous is evenly coated and the herbs and vegetables are distributed throughout.

Let the salad sit for at least 15 minutes before serving. This resting time allows the couscous to absorb the dressing and the flavors to come together properly. Taste one more time right before serving and adjust the salt, lemon, or sumac as needed. Serve at room temperature or slightly chilled.