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Couscous Stir-Fry

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Couscous

Getty Images/StockDisc

Cal/Serv:
420

Yields:

4

Total Time:

0

hours

30

mins

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. Dice red pepper. Cut each mushroom into quarters. In 2-quart saucepan, heat 2 1/4 cups water to boiling; add couscous; cover and let stand 5 minutes.
  2. 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. In 1 more tablespoon hot salad oil, cook mushrooms until tender; remove to same bowl. In 1 more tablespoon very hot salad oil, scramble egg substitute into nickel-size pieces.
  3. Add couscous and vegetables to scrambled eggs; stir in soy sauce. Spoon into bowl. Garnish with 2 tablespoons chopped green onion if you like.

Couscous

Getty Images/StockDisc

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