Couscous Fritters with Fresh Corn and Tomato Salsa

Ingredients

• 0.7 cup broth 
• 1 tablespoon butter 
• 1 teaspoon chili powder 
• 0.5 cup couscous 
• 2  ears corn sweet cooked
• 1  eggs lightly beaten
• 1.5 tablespoons cilantro leaves fresh finely chopped
• 0.8 teaspoon ground cumin 
• 1 tablespoon catsup 
• 1 teaspoon juice of lime fresh
• 2 tablespoons onion diced finely
• 8 ounces pork sausage 
• 0.8 teaspoon salt 
• 2 large tomatoes diced ripe peeled seeded drained finely
• 4 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• spatula

Directions

1. 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.
2. Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil.
3. 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.
4. Transfer to a medium bowl and combine with the egg.
5. 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.
6. Heat until a pinch of couscous sizzles instantly.
7. 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.
8. Transfer to a plate with paper towels to drain. Keep warm in the oven.
9. 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.
10. 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.
11. Garnish with the remaining cilantro leaves and serve.