Camping Food Ideas ~ Corn & Couscous Packets

[Guest guest]

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 fresh sweet corn, cut in 2-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.

 

In a small saucepan, combine 2 cups water, 1 tablespoon of the olive

oil and ½ 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-by-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.

 

(At this stage packets can be refrigerated up to 4 hours, or packed

with ice in a cooler for up to 2 hours.)

 

Place packets in a single layer on a large baking sheet. Bake or

grill packets for 20 minutes. Remove packets from oven or grill; let

stand 5 minutes before opening.

 

Makes 4 servings.

 

Nutrition information per serving: 417 cal., 14 g pro., 9 g fat,

75 g carbo.