Bring 2 quarts water to a boil, then add the lemon juice and 2 teaspoons salt. Boil the artichokes for 10 minutes, then drain and set aside.

Cover the saffron with 1 tbsp of the boiling water and set aside.

Heat the oil in a large skillet over high heat. Add the onion and peppers, sauté for 1 minute, then add the harissa (or the spices). Reduce the heat to medium and cook for 5 minutes. If you're not using harissa, add the tomato paste and cook for 1 minute, mushing it around the pan. Add the saffron and artichokes and continue cooking, turning the vegetables frequently, until they're coated with the spices and warmed through.

Add the chickpeas, olives, lemon skin, herbs, and 2 cups water. Lower the heat and simmer for 15 minutes or until the artichokes are completely tender. Taste for salt.

Cook 1 cup couscous according to your favorite method. Mound it in the center of individual soup plates and spoon the vegetables around it.

Drizzle the prepared Chermoula over the vegetables and serve.