Cut squash into 1/4 inch cubes, toss with salt and 1 T olive oil. Roast at 450F until tender, about 15 minutes. Do not overcook since they don't need to caramelize and you want them to hold their shape.
Heat remaining 2 T olive oil and sautee the chopped onion until tender.
Boil the couscous and cinnamon stick in salted water until tender about 10 minutes. Drain but don't rinse and discard the cinnamon stick.
Cut up preserved lemon rind into 1/8 to 1/4 inch pieces. Squeeze the juice from the flesh and save.
Mix cooked squash cubes, drained couscous, sauteed onions, chopped preserved lemon and juice with remaining ingredients.
Serve warm or cool.
Notes
Most of the world toasts nuts in the oven, 5-10 minutes at 350 but I invariably burn them this way. Instead I put them in a dry skillet on medium heat and begin stirring as soon as I can smell the slightest hint of toasting (don't leave the kitchen, they get to this point quickly). Stir until golden about 1-2 minutes. To make this ahead, up to one day in advance, leave out the parsley and toasted pine nuts, and mix them in right before serving. Rewarm if desired.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.