Place the Brussels sprouts and sweet potato on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine and spread in an even layer. Bake for about 20 to 22 minutes, stirring once halfway through, until the veggies are tender and starting to brown. Set aside.
Meanwhile, bring the water to a boil in a medium saucepan. Add in the couscous, then let the mixture come back to a boil. Cover, reduce the heat and simmer for about 10 minutes, or until the couscous has absorbed the water. Remove from the heat and add to a large bowl.
To the large bowl, add the roasted veggies, the green onions, cranberries and almonds. Toss to combine.
For the dressing:
In a small bowl, whisk together the olive oil, maple syrup, vinegar, garlic, salt and pepper.
Pour into the bowl with the couscous and toss to combine. Season with salt and pepper to taste if needed.