Couscous Stir-Fry

• 3 small zucchini
• 1 medium red pepper
• 1 package mushrooms
• 1 package couscous
• salad oil
• 1 package frozen no-cholesterol egg substitute
• 3 tbsp. soy sauce

1. Cut each zucchini lengthwise into quarters, then crosswise into 1/4-inch-thick slices.
2. Dice red pepper.
3. Cut each mushroom into quarters.
4. In 2-quart saucepan, heat 2 1/4 cups water to boiling; add couscous; cover and let stand 5 minutes.
5. In 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot salad oil, cook zucchini and red pepper until tender; remove to large bowl.
6. In 1 more tablespoon hot salad oil, cook mushrooms until tender; remove to same bowl.
7. In 1 more tablespoon very hot salad oil, scramble egg substitute into nickel-size pieces.
8. Add couscous and vegetables to scrambled eggs; stir in soy sauce.
9. Spoon into bowl.
10. Garnish with 2 tablespoons chopped green onion if you like.

zucchini, red pepper, mushrooms, couscous, salad oil, egg substitute, soy sauce

Taken from www.delish.com/recipefinder/couscous-stir-fry-1474 (may not work)