Preheat oven to 400 degrees.
Line a baking sheet with parchment paper, lay your squash, red beets, and carrot slices on it in a single layer, and salt to your taste.
Roast in the oven for about 30 minutes or until cooked to your taste. I like the beets and carrots chewy and the squash soft.
Mix dressing ingredients and shake or stir vigorously. Should be creamy but not too thick to drizzle.
Mix the couscous with the cooked and raw ingredients, drizzle the dressing (DON'T mix it! Not even when you eat it! It's a different, better experience...trust me!), and top with the orange zest and sprouts.