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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 Chicken and Nectarines

Kim Mahan

3/4 cup couscous

1 cup chicken broth

 Bring broth to a boil add couscous, stir once, cover and remove from heat. Letset for 10 minutes, remove cover and fluff couscous with a fork. Cool.

 Dressing:

1/4 cup olive oil

1/3 cup balsamic vinegar

2 cloves garlic minced

Salt and pepper to taste

 Whisk together.

 Salad:

2 cups roasted chicken meat diced

2 cups cherry tomatoes cut in half

2nectarines diced

1/4 cup parsley chopped

1/4 cup basil chopped

 1/4 cup mint chopped, plus more for garnish

2 cups romaine lettuce thinly sliced

 Place all ingredients into a mixing bowl, stir in couscous and dressing. Stir together and place into a serving bowl garnish with chopped mint.

 Serves 4 to 6.