1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1-inch pieces
1 small yellow onion, thinly sliced
5 tablespoons olive oil, divided
2/3 cup dried cranberries
1 1/2 cups uncooked Israeli (pearl) couscous
3 cups water
2 tablespoons apple cider or white wine vinegar
Finely grated zest of 1 small orange
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more for seasoning
1 (15-ounce) can garbanzo beans, drained and rinsed
4 ounces soft goat cheese, crumbled (about 1 cup)