Prepare the couscous first. Add the first 4 ingredients into a small pot and bring to a boil. Add the couscous, stir, turn off the heat and cover. Let sit for 5 minutes and then fluff with a fork.

Next, chop up all the vegetables and thaw the artichokes in a microwave if they are still frozen. You will need two pans, a large sauté pan and a grill pan. You will cook them both at the same time with the vegetables in the sauté pan and the artichokes in the grill pan.

Add 1/4 cup of water in the sauté pan and turn to medium heat. Add all the vegetables, except the garlic, and the 3/4 teaspoon of salt and remaining spices. Cook the vegetables for about 5 minutes and then add the garlic. Make sure to stir often so they don’t burn. Add more water if needed. Cook until all the vegetables are tender, just a couple more minutes.

Add the lemon juice. Bring back to a boil and cook for another minute or two until the sauce thickens, stirring frequently.

While the vegetables are cooking, heat up the grill pan over medium high with 2 tbsp water and add the artichokes. Season with the remaining 1/4 teaspoon salt. Stir occasionally cooking the artichokes on each side until golden brown. Now add the artichokes to the vegetable mixture and stir.

Combine all the vegetables with the couscous in a large serving bowl and mix until well combined.