<http://schema.org/recipeInstructions>
" Heat oil in a large nonstick skillet over medium heat. Add yellow squash and zucchini and cook, stirring occasionally, 5 minutes or until lightly browned. Add remaining ingredients except couscous; stir to mix. Bring to a boil, reduce heat, cover skillet and simmer 5 minutes to blend flavors. Uncover and simmer 8 to 10 minutes longer until liquid is reduced slightly. Meanwhile prepare couscous as box directs. Serve chickpea mixture over couscous. FYI Pitted marinated Greek kalamata olives are available in jars."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9743/middle-eastern-chickpeas-couscous-121053/>