Procedure

1. To prepare the vinaigrette, combine pomegranate molasses, sherry vinegar and a pinch of salt in a small bowl. Whisk in olive oil to emulsify. Season to taste.
2. Poach beets in salted boiling water until tender, drain and peel.
3. Cook pearl couscous in boiling salted water until al dente, approximately 6 to 7 minutes. Drain well and toss in approximately one tablespoon olive oil to coat the couscous.
4. Turn about a quarter of the poached red beet into pulp using a plane zester or the smallest holes on a grater. You will need approximately half a cup. Toss the red beet pulp into the drained couscous and add approximately ¼ cup of the vinaigrette. Season with salt and pepper to taste.
5. Cut remaining poached beets as desired, whether thinly sliced or cubed. Season with salt and pepper to taste. Toss cubed cucumber in lemon juice.
6. From here, the presentation is a matter of your own creative preference. You may choose to toss everything together and serve in a salad bowl. Alternatively, serve the red beet couscous on a shallow platter and place the vegetables around it. If you choose the latter route, drizzle some dressing over the vegetables and serve remaining dressing on the side. If desired, sprinkle chopped pistachio over the vegetables. It is best not to mix the toasted pistachio into the couscous, as the nuts would loose their crunch. Garnish with watercress sprigs.