Heat chicken stock in a pot over medium heat.

Add cumin, paprika, black pepper, cinnamon, and turmeric.

Simmer the spiced stock for 2 minutes.

Add red onion, carrots, turnips, red pepper, peas, and zucchini.

Simmer for 5 to 7 minutes, or until vegetables are softened.

Turn heat to high and bring to a boil.

Stir in couscous.

Cover the pot and remove from heat.

Let stand for 5 minutes.

Uncover and fluff with a fork.

Season with salt to taste.

Sprinkle with chopped fresh coriander before serving.