Combine the coriander, parsley leaves, pine nuts and garlic in a food processor; pulse until coarsely chopped.
Add the olive oil and ½ teaspoon salt; process until smooth.
Prepare the vegetables for the couscous
Heat a wide heavy-bottomed pot over medium heat.
Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown.
Add the onion.
Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot.
Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.
Add the tomatoes, 1 cup water, carrots, zucchini, 1½ teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes.
Remove the parsley and cinnamon.
Meanwhile, cook the couscous as the label directs.
Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork.
Top the couscous with the vegetables and pesto.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/vegetable-couscous-with-moroccan-pesto-recipe/