<http://schema.org/recipeInstructions>
" Heat grill to medium-high. Cook the couscous according to package directions. Meanwhile, make the dressing: In a food processor, pulse the parsley and mint until chopped. Add the lemon juice, 3 tablespoons oil, 2 tablespoons water, and 1/2 teaspoon pepper and pulse to combine. Add the feta and process until nearly smooth. Brush the zucchini, corn, mushrooms, red pepper, and scallions with the remaining 2 tablespoons oil; season with 1/2 teaspoon each salt and pepper. Grill the vegetables until just tender and slightly charred, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and cut into 1/2-inch pieces (cut the corn off the cob). Fluff the couscous with a fork and fold in the vegetables and chickpeas. Divide the spinach and couscous mixture among plates Drizzle with the dressing and sprinkle with additional feta, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a35592/grilled-vegetable-salad-couscous-herb-pesto-recipe-wdy0613/>