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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.
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2
Set aside.
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3
Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt.
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4
Bring to a boil.
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5
Add the couscous in a stream.
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6
Stir once.
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7
Cover and remove from the heat.
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8
Set aside until the couscous is tender, 12 to 15 minutes.
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9
Transfer to a medium bowl and combine with the egg.
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10
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.
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11
Heat until a pinch of couscous sizzles instantly.
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12
Place the couscous mixture, in 1/3 cup increments, into the skillet.
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13
With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter.
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14
Fry until golden brown, 6 to 8 minutes on each side.
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15
Transfer to a plate with paper towels to drain.
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16
Keep warm in the oven.
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17
In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes.
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18
With the spatula, transfer the meat to plate lined with paper towels to drain.
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19
Set aside.
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20
Spoon some of the salsa onto 4 individual dinner plates.
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21
Set a fritter in the center of each plate.
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22
Top with equal portions of sausage and additional salsa.
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23
Garnish with the remaining cilantro leaves and serve.
