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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Couscous Salad with Nectarines and Chickpeas and a Honey-Cumin Dressing

Gregory Clapp

This is a great salad to serve along side barbequed meats, or is perfect for your next picnic.  The ingredients can be prepared in advance and tossed together before serving. 

  • 1 ¼ cup water
  • 1 cup couscous

Bring water to a boil, stir in couscous.  Cover and remove from heat.  Let stand 5 to 10 minutes.  Fluff with a fork and cool.

  • 3 nectarines cubed
  • 1 cup fresh spinach leaves chopped
  • ¼ cup green onions thinly sliced
  • 1 (15 ½ oz) can chickpeas drained


  • ¼ cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander

Place all ingredients in a bowl and whisk together.

Place cooked couscous in a bowl.  Add nectarines, spinach, onion, and chickpeas.  Combine, add dressing, and toss lightly.

Serves 6.