Despite being cooked like a grain, pearl couscous, which also goes by the names Israeli couscous and ptitim, actually is a small, round pasta made from semolina. In this pilaf it gets a brief toast, bringing out sweet, nutty notes. Don’t worry if a small amount of water remains in the pot after simmering—off heat the couscous will continue absorbing residual moisture, becoming tender and plump. We love the convenience of frozen artichoke hearts. Canned artichokes work, too; a 14-ounce can contains a little less than the amount called for here, but works fine. Pomegranate molasses, a thick syrup-like condiment made of concentrated pomegranate juice, provides sweet-tart notes that pair perfectly with warm allspice and briny olive. For added pops of color and fresh, tangy flavor, sprinkle a few tablespoons of pomegranate seeds over the dish just before serving.