Couscous Stir-Fry

• 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

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

zucchini, red pepper, mushrooms, couscous, salad oil, frozen non, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676159 (may not work)