1. Prepare the Couscous:
   1. Bring 1 cup of water or vegetable broth to a boil in a small pot.
   2. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes.
   3. Fluff with a fork and set aside to cool.
2. Prepare the Vegetables:
   1. Steam green beans until tender but still crisp.
   2. If using frozen corn, steam or microwave until warmed through.
   3. Wash and prepare the cherry tomatoes, baby carrots, and spinach.
3. Make the Dressing:
   1. In a small bowl, whisk together the olive oil, lime juice, white wine vinegar, ground cumin, salt, and pepper. Adjust seasoning to taste.
4. Assemble the Salad:
   1. In a large mixing bowl, combine the couscous, green beans, cherry tomatoes, carrots, corn, and spinach.
   2. Drizzle the dressing over the salad and toss to combine.
5. Serve:

Serve the salad immediately or refrigerate for up to 2 hours for flavors to meld. Serve chilled or at room temperature.