Couscous Stir-Fry – a delicious recipe with zucchini, red pepper, mushrooms, couscous, salad oil, egg substitute. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
102
kcal
Calories
5
g
Fat
5
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 small zucchini, 1 medium red pepper, 1 package mushrooms, 1 package couscous, and more.
Yes, Couscous Stir-Fry falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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