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Roasted Seven Vegetables: Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Whisk together olive oil, salt, pepper, thyme, cumin, coriander, red pepper flakes, ginger, cinnamon and cayenne.
Toss half of the spice mixture with rutabaga, butternut squash, and carrot. Arrange in single layer on 1 prepared baking sheet. Toss together cauliflower, zucchini, eggplant, red pepper, onion, garlic and remaining spice mixture; arrange in single layer on remaining prepared baking sheet.
Roast cauliflower mixture for 20 to 25 minutes or until golden brown and tender. Roast root vegetables for 35 to 40 minutes or until golden brown and tender. Toss all the vegetables together on 1 baking sheet.
Tahini Za'atar Dressing: Meanwhile, whisk together tahini paste, lemon juice, cider vinegar and ¼ cup water until smooth. Stir in olive oil, garlic, za'atar, salt and pepper.
Couscous: Prepare couscous according to package directions. Heat olive oil in skillet set over medium heat; cook chickpeas for 3 to 5 minutes or until heated through. Toss together couscous, chickpeas, parsley, salt and pepper.
Arrange couscous and chickpeas on large platter. Top with roasted vegetables. Drizzle with dressing or keep to the side.