For the Squash: Preheat oven to 350ºF. Peel the squash and chop it into small cubes. Toss with olive oil, seasonings, shallots, and garlic and roast for about 35 minutes or until tender. Set aside.
For the Couscous: In a large pot, quickly toast the nuts over low-medium heat for about 1 minute, or until fragrant. Set aside.
Return pot to stove over low-medium heat. Add a drizzle of olive oil and the pearl onions. Sauté until slightly caramelized, or about 15 minutes. De-glaze with balsamic vinegar.
Add vegetable broth and bring to a boil, then remove from heat, stir in the couscous, top with the leafy greens, and cover for 5 minutes to steam (off heat).
Meanwhile, drain and rinse your garbanzo beans. When couscous is ready, stir to combine, add the garbanzo beans and roasted butternut squash. Serve and top with nuts, cranberries, and optional cheese!