<http://schema.org/recipeInstructions>
" 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. 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. Add couscous and vegetables to scrambled eggs; stir in soy sauce. Spoon into bowl. Garnish with 2 tablespoons chopped green onion if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a7365/couscous-stir-fry-1474/>