Place the couscous in a large mixing bowl. Stir in 2 Tbs. olive oil, salt and pepper. Add the boiling water and cover with plastic wrap. Allow to steam until all the liquid has been absorbed, about 20 minutes.
When all the liquid has been absorbed in the couscous, fluff it with a fork. Add the Grilled ArtiHearts™, lemon juice, parsley and dill.
Mix thoroughly and fill the cavities of the acorn squash with the couscous. Sprinkle the top with crumbled fresh goat cheese and heat until golden and melted under the broiler.
Serve immediately with an endive salad, Dijon vinaigrette and pomegranate.