<http://schema.org/recipeInstructions>
" In 2-quart saucepan, heat cranberries, 1/2 teaspoon salt, and 1 1/3 cups water to boiling over high heat. Stir in couscous and cinnamon. Cover saucepan; remove from heat and let stand 5 minutes. Meanwhile, prepare beet greens in microwave oven as label directs. In cup, stir together marmalade, lemon juice, soy sauce, and cornstarch. In 10-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add chicken and sprinkle with remaining 1/8 teaspoon salt. Cook chicken 4 to 5 minutes or just until chicken loses its pink color throughout, turning once. Stir marmalade mixture and add to skillet, turning chicken to coat on all sides with marmalade mixture; heat to boiling. Fluff couscous with fork and serve with beet greens and chicken."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a7036/glazed-sweet-sour-chicken-2928/>