Preheat the oven to 400°F.

On a large baking sheet, toss the diced zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper.

Spread the vegetables in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan.

Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes to allow the couscous to absorb the broth.

Fluff the couscous with a fork and stir in the raisins, lemon juice, and chopped parsley.

Once the vegetables are done roasting, add them to the couscous mixture and gently combine.

Serve warm, garnished with additional parsley if desired.