<http://schema.org/recipeInstructions>
" In a bowl, combine couscous, 1 teaspoon of the oil, chile sauce, cumin, coriander, garlic, and 1/2 teaspoon of the salt; whisk until couscous is evenly coated. Pour boiling water over mixture and cover with plastic wrap. Let stand 5 minutes until water is absorbed. Fluff with a fork and cool. Put tomatoes and cucumbers in a large bowl. Coarsely chop mint; add to bowl, along with scallions, lemon zest, and chickpeas. Add cooled couscous to tomato mixture, along with remaining oil, 2 tablespoons of lemon juice (or to taste), and remaining salt; gently toss to combine. Fold in feta cheese. Serve with watercress. Garnish with kalamata olives."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a32087/couscous-salad-feta-mint-recipe-rbk0411/>