Preheat the oven to 450°F and line a medium sheet pan with parchment paper.

Roast the veggies and chickpeas: dice the honeynut squash into small cubes, slice the shallots, drain and rinse the chickpeas thoroughly, and dump onto the prepared pan. Generously drizzle with olive oil, season with kosher salt, and toss together. Roast in the oven for 30 minutes or until the shallots begin to char and the chickpeas are crisp and brown.

While the veggies roast, cook the couscous. Fill a medium-sized pot with water and bring to a boil. Add couscous, along with a large pinch of salt. Cook the couscous on medium-high heat until soft. Drain and rinse the couscous with cold water to stop the cooking process. Add the couscous to a serving bowl.

Make the spiced maple dressing: add the olive oil and sliced garlic to a skillet (I use the same pot I used for the couscous to minimize cleanup), and fry over medium-low heat until the garlic begins to turn golden (regularly toss the garlic to ensure it cooks evenly). Sprinkle in the coriander and fry for 30-45 seconds, then sprinkle in the cayenne pepper and cinnamon and bloom for about 10 seconds. Take off the heat, and stir in the maple syrup.

Assemble and serve: add the roasted veggies and chickpeas to the bowl of couscous, along with the pumpkin seeds, parsley, spiced maple dressing, and a generous squeeze of lemon.

Toss together and adjust for salt and lemon as needed. Serve immediately.