In a large pot, bring water (or broth) to a boil. Stir in salt and olive oil.

Add couscous to the boiling water, remove from heat, cover, and let sit for 5 minutes.

Fluff couscous with a fork to separate grains.

In a couscousier or large pot, add diced carrots, zucchini, and bell pepper.

Add chickpeas, cumin, and cinnamon. Cook over medium heat until vegetables are tender, about 15 minutes.

Mix the cooked vegetables with the fluffed couscous. Adjust seasoning if necessary.

Garnish with chopped parsley and serve warm.