Preheat the oven to 375 F. In a small bowl, whisk together the olive oil, cumin, paprika, cinnamon, and salt. In a large bowl combine the vegetables and onion. Drizzle the olive oil over the vegetables and toss to evenly coat. Spread the vegetables on a large baking dish. Bake, stirring occasionally, until the vegetables are tender and golden, about 45 minutes. When finished, remove from the oven and allow to cool slightly.

In a large saucepan, heat the olive oil over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vegetable stock, increase the heat to high and bring to a boil. Pour the couscous into the boiling liquid while gently stirring it to combine. Immediately remove the pan from heat and place a tight-fitting lid on top of the pan. Let sit, covered, for 15 minutes.

Remove the lid and add the butter to the couscous, tossing the couscous with a fork to fluff. Gently stir in the roasted vegetables, parsley, and green onions. Taste and add additional salt, if desired (depending on the saltiness of your broth, you may not need additional salt). Serve immediately.