Couscous Fritters with Fresh Corn and Tomato Salsa - tomatoes

Method

• In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt.
• Set aside.
• Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt.
• Bring to a boil.
• Add the couscous in a stream.
• Stir once.
• Cover and remove from the heat.
• Set aside until the couscous is tender, 12 to 15 minutes.
• Transfer to a medium bowl and combine with the egg.
• Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch.
• Heat until a pinch of couscous sizzles instantly.
• Place the couscous mixture, in 1/3 cup increments, into the skillet.
• With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter.
• Fry until golden brown, 6 to 8 minutes on each side.
• Transfer to a plate with paper towels to drain.
• Keep warm in the oven.
• In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes.
• With the spatula, transfer the meat to plate lined with paper towels to drain.
• Set aside.
• Spoon some of the salsa onto 4 individual dinner plates.
• Set a fritter in the center of each plate.
• Top with equal portions of sausage and additional salsa.
• Garnish with the remaining cilantro leaves and serve.