Couscous Stir-Fry - cooking recipe

Ingredients

3 small zucchini (about 6 oz. each)
1 medium size red pepper
1 (10 oz.) pkg. mushrooms
1 (10 oz.) pkg. couscous (precooked semolina, 1 1/2 c.)
salad oil
1 (12 oz.) pkg. frozen non-cholesterol egg substitute, thawed
3 Tbsp. soy sauce

Preparation

About 30 minutes before serving, cut each zucchini lengthwise into quarters, then crosswise into 1/4-inch thick slices.
Dice red pepper. Cut each mushroom into quarters.
In a 2-quart saucepan, heat 2 1/4 cups water to boiling.
Add couscous; cover and let stand 5 minutes.
In a 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil, cook zucchini and red pepper until tender, stirring occasionally.
Remove to a large bowl.
In 1 more tablespoon hot salad oil, cook the mushrooms until tender. Remove to same bowl.
In 1 more tablespoon very hot salad oil, scramble non-cholesterol egg substitute into nickel size pieces. Add couscous and vegetables to scrambled eggs.
Stir in soy sauce. Spoon into bowl. Garnish with 2 tablespoons chopped green onion, if you like.
Makes 4 servings.