Teriyaki Couscous

I made this couscous 2 weeks ago, and I was debating posting about it because I didn't love it at first.  However, I ate it for leftovers as lunch and it wasn't so bad.  I honestly think I don't love the texture of couscous and therefore, I'm going to be tentative about any recipe with it moving forward.  On to the recipe...

Teriyaki Couscous from The Healthy College Cookbook (I bought it at Urban)
Serves 4

This recipe is actually vegan.  The ingredients and steps to making it are simple and affordable.

Ingredients
1 tablespoon EVOO
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup chopped eggplant
3 teaspoons freshly grated ginger
2 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
3 cups cooked couscous *I used whole grain

Directions
1. Heat the oil in a large skillet over medium heat.  Add the vegetables, 2 teaspoons of the ginger, and 1 tablespoon of the soy sauce. Saute 7 to 10 minutes, until the vegetables are tender and beginning to turn golden.
2. Add the remaining soy sauce, ginger, vinegar and couscous. Cook fro 1 minute over high heat, stirring often to blend the ingredients.

That's all, there you have it!  Overall, this tasted ok, probably a 6 out of 10 for me.  I would only cook it again because it was super cheap, quick and filling. If you can't tell by the pictures, I didn't use eggplant. I'm not sure if my palette is ready for eggplant without a bunch of spaghetti sauce and parmesean to compliment it :).  Next time I make this, I will probably add at least 1 full cup of mushrooms.  They give food a meaty/heavy texture, and I need that in my life sometimes.  I will also probably sub the couscous for brown rice.