Couscous Stir-Fry

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.