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Cilantro Dill Couscous Potato
Nb persons: 2
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| Fresh herbs add amazing flavor and are naturally sweet. And forget fried onions: Ground flax seeds are the perfect crunchy topping for any potato, and they’re full of omega-3s. | |
| 2 lg | white baked potatoes |
| 1 Tbsp | fresh finely chopped dill |
| 1 sm | tomato, diced |
| 2 tsp | Barlean's organic flax seeds |
| ½ sm | cucumber, diced |
| 1 Tbsp | finely chopped fresh cilantro |
| 1 tsp | extra-virgin olive oil |
| 1 tsp | fresh lemon juice |
| 1 c | cooked couscous |
| ¼ tsp | sea salt |
| ¼ tsp | freshly ground pepper |
1. PREHEAT oven to 350°F.
2. PIERCE holes in the potatoes using a fork, then rub each potato with olive oil. Sprinkle with sea salt and place directly on the top oven rack. Bake for 45 to 55 minutes or until tender. Remove from oven; set aside to cool for 5 minutes.
3. COMBINE remaining ingredients in a large bowl to make the topping; gently toss.
4. SPLIT open the two cooked potatoes and top with couscous mixture. Serve warm.
NUTRITION (per serving) 430 cal, 12 g pro, 90 g carb, 8 g fiber, 5 g sugars, 4.5 g fat, 0.5 g sat fat, 220 mg sodium
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