- Preheat oven to 190°C (170°C fan-forced).
- Give the acorn squashes a good wash, and pat dry with a towel. Trim the top and bottom off, then cut in half from top to bottom. Scoop the sides out and set aside the seeds from one squash only.
- Lay each squash half cut side down on a chopping board. Cut into 3cm thick slices.
- Place squash slices in a single layer on a baking sheet lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast squash for 50 minutes, or until browned and soft.
- Whilst the squash is roasting, prepare the rest of the salad. Tip the couscous in a large heatproof bowl, and pour over the stock. Cover and leave for 15 minutes, until fluffy and all the stock as been absorbed. Fluff up with a fork.
- Give the squash seeds a rinse and in a dry pan over medium heat, toast them until brown and starting to pop.
- Give the couscous, squash seeds, parsley, pomegranate, and chicken a good toss in a large bowl.
- Cut the squash slices in half with a pair of kitchen scissors and gently toss through the salad. Add a little more olive oil, salt, and pepper if desired.
Serves 4
