Moroccan vegetables with couscous

Ingredients

• 2 tbs olive oil
• 1 large red onion, chopped
• 2 cloves garlic, finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 700g sweet potato (kumara), peeled and cut into 3cm pieces
• 400g can diced tomatoes
• ⅓ cup vegetable stock
• ½ cup cold water
• 1 cinnamon stick
• 3 zucchini (courgette), thickly sliced
• 1 red capsicum, deseeded and sliced lengthways
• 400g can chickpeas, rinsed and drained
• 1 tbs lemon juice
• 1 bunch flat-leaf parsley, roughly chopped
• 2 cups couscous
• 2 cups boiling water