Bring water to a boil in a small saucepan, then add olive oil and cous cous. Stir to combine and return to a boil, the lower heat and cover. Cook for 8-10 minutes, stirring occasionally, until water has been absorbed.
Preheat oven to 400 degrees and place chopped zucchini onto a sheet pan. Sprinkle with Bragg's, salt, pepper and olive oil and toss to combine. Roast for 25-30 minutes until zucchini is browned.
In a large bowl, combine cooked cous cous, roasted zucchini, corn, half of the artichokes, olive oil and lemon juice. Gently toss to combine.
Place salad on a servings platter and garnish with remaining artichoke hearts, scallions and dill.
Serve warm, at room temperature or cold.
