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.