Heat 2 tbsp (30 ml) canola oil in a large, wide saucepan or Dutch oven set over medium heat. Add onion and seasonings. Cook until onions are soft, about 10 minutes.
Add tomatoes, vegetables and chickpeas. Cover and let simmer until sweet potato is cooked through (about 20 minutes).
Meanwhile, place couscous in a large bowl. Stir in 1 cup (250 ml) boiling water. Cover and let stand for 5 minutes, then fluff with a fork and transfer to plates. To serve, spoon stewed vegetables over couscous and garnish with crumbled feta and parsley, if desired.
Per serving: 251 calories, 8 g protein, 6 g fat (1 g saturated fat), 43 g carbohydrates, 7 g fibre, 0 mg cholesterol, 300 mg sodium