In a medium pot with lid, bring 1 cup water to a boil. Stir in 1 cup whole wheat couscous, cover, turn off heat.
After 5 min, fluff with a fork.
In a large salad bowl, mix half of the roasted veggies with the chickpeas, almonds, green onions, currants, leafy greens, and cilantro. Add the couscous.
Mix in 1/2 cup of the dressing. Toss and serve.