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First, cook the pearl couscous in a pot according to package instructions.
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While the couscous is cooking, saute the onions in 3-4 tbsp vegetable broth in a large pan until they’re soft and translucent.
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Add the minced garlic and sliced mushrooms to the pan, let it cook until the mushrooms are soft and lightly browned.
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Pour the cooked couscous into the large pan with the vegetables and stir to combine.
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Add ¼ cup balsamic vinegar, ¼ tsp salt, and ¼ tsp black pepper to the couscous and mix it in until the balsamic vinegar has been evenly distributed. The couscous should soak most of it up.
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Add the thinly sliced spinach and crumbled goat cheese to the pan. Stir to combine until the cheese starts to melt and it’s swirled throughout the couscous.
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Garnish with 2+ tbsp balsamic before serving.
