2 Granny Smith apples (peeled, cored & cut into ½” pieces)
1/8 Tsp ground cinnamon
1 cinnamon stick
Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in oven 15 minutes, or until squash is just tender, cool slightly and transfer to a large bowl.
Cook onion in 2 tablespoon olive oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until soft or beginning to turn golden. Add to squash.
Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat. Add grated lemon peel and juice, parsley, pine nuts, apricots, craisins, apples, ground cinnamon, and salt to taste. Gently toss to combine.