Couscous Salad with Butternut Squash and Cranberries

I am a wife, mother, and grandmother. I love to cook. I have Multiple Sclerosis. I am also known as the Snack Lady at Vacation Bible School.

1 medium butternut squash (2 ½ to 3 pounds), peeled and cut into 1-inch pieces

1 small yellow onion, thinly sliced

5 tablespoons olive oil, divided

⅔ cup dried cranberries

1 ½ cups uncooked Israeli (pearl) couscous

3 cups water

2 tablespoons apple cider or white wine vinegar

Finely grated zest of 1 small orange

½ teaspoon ground coriander

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon ground cumin

½ teaspoon kosher salt, plus more for seasoning

1 (15-ounce) can garbanzo beans, drained

4 ounces soft goat cheese, crumbled (about 1 cup)

Directions at thekitchn.com

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