Position a rack in the center of the oven and preheat the oven to 400ºF. Place the diced butternut squash on a foil lined baking sheet, toss in olive oil, toss on the rosemary, and sprinkle with 1 teaspoon salt and pepper. Spread squash out in an even layer. Top the squash with another sheet of foil paper and tuck in the ends to envelop the squash and not let out the steam. Roast squash for 20-25 minutes.
Place the chickpeas on a baking sheet. Drizzle on a tablespoon of olive oil.
Sprinkle on the ground cumin, cayenne pepper and 1/2 teaspoon salt. Toss it all around to coat evenly.
Spread out the chickpeas and roast until lightly browned and crunchy, about 20 minutes.
While the butternut squash and the chickpeas are roasting, prepare the pearl couscous.
Heat two teaspoons of olive oil in a medium saucepan over medium high heat.
Add dry Israeli couscous and minced onion. Toss on a teaspoon of salt. Stir frequently, cook until pasta has reached a toasted golden brown color, about 4-6 minutes.
While you are browning the couscous, sautee’ the zucchini in a small frying pan until tender, remove from heat and set aside in a small bowl.
Add 2 cups of water to the couscous a little bit of a time and bring to a boil. Keep stirring and adding couscous until all the water is absorbed. Check if the couscous is Cover and cook until all water is absorbed, about 10 minutes. When the water is all absorbed, check if it is too crunchy. If it is, add another tablespoon of water. Add another if it is still too crunchy.
Remove from heat, fluff with a fork and allow to stand for 10 minutes.
Add roughly one third of the roasted butternut squash, chickpeas and zucchini, stirring them into the couscous mix. Add the remainder of roasted butternut squash chickpeas and zucchini right before serving.
Check the seasoning and add more salt and pepper if needed for your taste.