Couscous Cakes with Fried Egg and Dill Sauce

1.In a medium saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes until the liquid is absorbed. Fluff with a fork and let cool slightly.

2.In a large mixing bowl, combine the cooked couscous, grated zucchini, red bell pepper, green onions, garlic powder, paprika, salt, black pepper, flour, and the large egg. Mix until well combined.

3.Form the mixture into small patties, about 2-3 inches in diameter. You should have approximately 8-10 cakes.

4.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the couscous cakes in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

5.In a separate skillet, heat a little oil over medium heat. Crack the eggs into the skillet and fry to your desired doneness (sunny side up or over easy). Season with salt and pepper.

6.While the eggs are frying, prepare the dill sauce by mixing together the Greek yogurt, mayonnaise, chopped dill, lemon juice, salt, and pepper in a small bowl until smooth and creamy.

7.To serve, place 2-3 couscous cakes on each plate, top with a fried egg, and drizzle with the creamy dill sauce. Garnish with additional dill if desired.