Pearl Couscous with Lentils, Carrots, Spinach, and Corn
1 (10 ounce) box pearl (Israeli) couscous 1 cup canned lentils, drained and rinsed 1 cup diced carrots 1 small onion, diced 1 tablespoon sesame oil 1 teaspoon ground black pepper, or to taste 1 ½ tablespoons lemon juice, or to taste 2 cups baby spinach leaves, stems removed 2 cups chicken broth 2 tablespoons chicken broth 2 tablespoons dry white wine 3 cloves garlic, minced ¼ cup dry white wine ¾ cup corn kernels