Couscous Fritters with Corn and Tomato Salsa

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Couscous Fritters with Corn and Tomato Salsa

 

2 large ripe tomatoes, peeled, seeded, finely diced, and drained

2 ears sweet corn, shucked and cooked (about 1 1/2 cups kernels)

15 sprigs fresh cilantro, finely chopped (about 1 1/2 tablespoons)

2 tablespoons finely diced onion

1 teaspoon fresh lime juice

3/4 teaspoon ground cumin

1 tablespoon ketchup

3/4 teaspoon salt

2/3 cup broth

1 teaspoon chili powder

1 tablespoon butter

1/2 cup couscous

1 egg, lightly beaten

Vegetable oil for frying

 

 

 

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.

 

Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the

center of each plate. Top with additional salsa. Garnish with the remaining

cilantro leaves and serve.

 

Serves 4.

 

Source: http://www.msmusb.com

Formatted by Chupa Babi: 03.10.08

 

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