<http://schema.org/recipeInstructions>
" DAY AHEAD: In large bowl, soak wheatberries overnight in enough water to cover by 2 inches. ABOUT 2 1/2 HOURS BEFORE SERVING: Drain wheatberries. In 4-quart saucepan over high heat, heat 7 cups water to boiling. Add soaked wheatberries; heat to boiling. Reduce heat to low; cover and simmer 2 hours or until wheatberries are tender; drain. Meanwhile, coarsely chop spinach. Dice tomato. Place dried tomato halves in small bowl; pour 1 cup boiling water over tomato halves. Let stand 5 minutes to soften; drain and chop. In medium bowl, with wire whisk or fork, mix olive oil, vinegar, salt, sugar, mustard, and pepper. Add raisins, diced tomato, chopped dried tomatoes, spinach, and wheatberries; toss to mix well. COUSCOUS SALAD WITH SPINACH: About 30 minutes before serving, prepare one 10-ounce package couscous (precooked semolina) as label directs, but do not add margarine or butter. Complete recipe as above in steps 3 and 4, substituting couscous for wheatberries."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5382/wheatberry-salad-spinach-1758/?src=shelter_footer>