Preheat oven to 475F degrees, with oven rack in middle position. Coat a rimmed baking sheet lightly with coconut oil.
Melt two tablespoons of the coconut oil in the microwave. Set aside. In a small bowl combine 1 teaspoon salt, ½ teaspoon black pepper, cumin, and cayenne pepper. Pour the melted coconut oil over the squash (By melting the coconut oil, it will coat the butternut squash fully but if the squash is cold, the oil will start to harden after added. That's totally fine because it's now on all the squash before turning hard). Immediately add the spice mixture from the small bowl, so the seasonings coat all the squash before the coconut oil hardens, if it's going to. Toss to fully coat the squash.
Turn out the coated butternut squash on the baking sheet. Bake for 20 minutes or until tender and golden brown. Stir and toss the squash a bit at the 10 minute mark to prevent burning.
While the butternut squash is roasting, in a medium saucepan, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the couscous and garlic; saute' for 1 minute.
Stir in the 2 cups of water and remaining ½ teaspoon of salt. Bring to a boil; reduce the heat, and simmer uncovered for 10-12 minutes or until the liquid is absorbed.
Remove the saucepan from the heat and stir in the black pepper, olives, mint, almonds, lemon zest, and roasted butternut squash. Toss well to combine. Taste and add more salt and pepper if desired.
Serve immediately. Leftovers keep well in an air-tight container in the refrigerator for up to 7 days.