1. Preheat oven to 190°C (170°C fan-forced).
2. 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.
3. Lay each squash half cut side down on a chopping board. Cut into 3cm thick slices.
4. 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.
5. 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.
6. Give the squash seeds a rinse and in a dry pan over medium heat, toast them until brown and starting to pop.
7. Give the couscous, squash seeds, parsley, pomegranate, and chicken a good toss in a large bowl.
8. 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