Recipe: Supersweet Corn and Couscous Packets

SUPERSWEET CORN AND COUSCOUS PACKETS

2 tablespoons olive oil, divided
1-1/2 teaspoons salt, divided
1-1/3 cups couscous
1 teaspoon ground cumin
4 ears Southern Supersweet Corn, cut in 1-inch pieces
4 cups sliced mushrooms (about 1 pound)
2 cups red bell pepper cut in 1-inch squares
1 cup thinly sliced onion
1/2 cup chopped pitted imported olives (optional)

Preheat grill or oven to 450 degrees F.

In a small saucepan, combine 2 cups water, 1 tablespoon of the olive oil and 1/2 teaspoon of the salt; bring to a boil. Stir in couscous; cover and let stand for 5 minutes; fluff.

In a medium-sized bowl, combine the remaining 1 tablespoon oil, 1 teaspoon salt and the cumin. Add sweet corn, mushrooms, bell pepper, onion and olives; toss.

On each of four 14 x 18-inch sheets of heavy-duty foil, place a quarter of the corn mixture in the center, top with fluffed couscous.

Draw together longer edges of foil and crimp, leaving room for steam to circulate; seal foil ends (or, divide mixture evenly among four ready-to-use single-portion foil bags.) Place packets in a single layer on a large baking sheet.

Bake packets for 20 minutes. Remove packets from oven; let stand 5 minutes before opening.

Makes 4 portions
Source: Southern Supersweet Corn Council