Preheat the oven to 350°F and line a baking sheet with parchment paper.
Toss the squash and beets with one tablespoon olive oil with salt and pepper to taste.
Spread the squash and beets evenly on the baking sheet and roast for 15 minutes. Pierce them with a fork to check for tenderness. If they are easily pierced, remove from oven. If not, toss the veggies on the pan and bake until tender.
While the squash is in the oven, place the couscous in a medium saucepan with a tablespoon of olive oil. Sauté on medium heat for 3-5 minutes until the couscous starts to brown.
Add the broth and bring to a boil. Reduce heat to medium-low and simmer, stirring every few minutes, until the broth is absorbed and the couscous is tender. Remove from heat.
Meanwhile, whisk the remaining olive oil, maple syrup, curry, salt, and pepper in a small bowl.
Place the couscous in a large bowl and toss it with the dressing.
Add the squash, beets, onion, and parsley.
Adjust seasonings to taste. Enjoy hot or cold!