Mix the couscous with 1 tsp oil and some seasoning. Pour over 125ml boiling water, cover and leave to swell. Bring a pan of water to a boil, add the broccoli, top with a steamer and sit the salmon in it. Cover and cook for 3 minutes until both are cooked through.
Cool the broccoli in cold water then drain and mix into the couscous with 2 tsp oil, lemon juice, pomegranate seeds, pumpkin seeds and watercress. Serve with the salmon and extra lemon wedges and a dressing of olive oil.