This was fab-freakin’-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!
1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 C egg-replacer powder + 1/8 C water
In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate–you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.
Start the couscous about the same time. It’ll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.
Zucchini actually cooks up pretty fast, so don’t worry if you have a few thick slices—they soften quickly. Keep the cooked slices warm under some foil until you’ve finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.
Serve the zucchini slices on top of the couscous and bok choy and enjoy!