Ingredients

• 1 cup couscous
• 1 cup water or vegetable broth
• 1/2 cup steamed green beans, cut into 1-inch pieces
• 1/2 cup cherry tomatoes, halved
• 1/4 cup baby carrots, thinly sliced
• 1/4 cup corn (fresh, canned, or frozen)
• 1 cup fresh spinach, roughly chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon white wine vinegar
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. Prepare the Couscous: 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.

4. Prepare the Vegetables: Steam green beans until tender but still crisp.

5. If using frozen corn, steam or microwave until warmed through.

6. Wash and prepare the cherry tomatoes, baby carrots, and spinach.

7. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, white wine vinegar, ground cumin, salt, and pepper. Adjust seasoning to taste.

8. Assemble the Salad: In a large mixing bowl, combine the couscous, green beans, cherry tomatoes, carrots, corn, and spinach.

9. Drizzle the dressing over the salad and toss to combine.

10. Serve: