Couscous Stir-Fry

Name: Couscous Stir-Fry
Prep time: 14 min
Cook time: 80 min
Yield: 4
Cuisine: Moroccan
Ingredients: 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

⏱️ Ready in 1h 34m 🥄 Prep 14 min 🔥 Cook 1h 20m 👥 4 servings 🌍 Moroccan 👁️ 29 views

Couscous Stir-Fry is an moderately easy Moroccan international dish you can prepare in about 1 hour 34 minutes. Made with small zucchini (about 6 oz. each), medium size red pepper, (10 oz.) pkg. mushrooms, (10 oz.) pkg. couscous (precooked semolina, 1 1/2 c.) and salad oil, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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#Stir fry #Chinese #Middle eastern #Moroccan #Stir fried #Mediterranean #Dinner

📊 At a Glance

Prep 14 min

Cook 1h 20m

Serves 4

Difficulty Medium

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 4

Serving size 1 serving (171g)

Amount per serving

Calories 257

% Daily Value*

Total Fat 8.6g 11%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 26g 9%

Dietary Fiber 0g 0%

Total Sugars 0g

Protein 5.1g 10%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Values are estimated from ingredients and may vary.

👨‍🍳 Instructions

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.