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Peel a very small beet. Cut it into roughly half-inch slices. I got about 4 thick slices from one beet.If your beet is larger, cut off a strawberry-sized portion. Then cut it it into several ½ inch thick slices that are about an inch long.
Put the peeled beet slices into a medium sized pot with pearl couscous, water, and a generous pinch of salt. Bring the pot to a boil. Lower the heat to medium or medium high once it's boiling. Boil the pearl couscous for 8 to 10 minutes, until it's al dente.
Drain the pearl couscous using a fine mesh sieve. Remove the beet pieces.
Move the pearl couscous to a medium-sized bowl. Stir in extra virgin olive oil, lemon zest, lemon juice, brine from a jar of olives, and a clove of minced or zested garlic. Cover the bowl & refrigerate until ready to use. (If any of the pasta has stuck together after refrigerating, just give it a quick stir.)Serve on crackers with a swish of spreadable vegan cheese & garnish of fennel fronds, chives, or dill leaves.