Couscous Stir-Fry

Directions

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