Place the cous cous in a large bowl and add the vegetable stock and cinnamon and stir well. Cover the bowl and set aside.
Cut all of the vegetables into small pieces and roast in the oven at 200 for 10-12 minutes.
Fluff the cous cous with a fork and add the roasted vegetables and chopped coriander.
To make the salsa, mix the chopped tomatoes with coriander and add the chopped spring onions to garnish.