<http://schema.org/recipeInstructions>
" Heat 1 tablespoon of the oil in a medium saucepan over medium heat; add couscous and stir. Cook until couscous becomes lightly browned, 2 to 3 minutes. Slowly add broth, stir, and bring to a boil. Reduce heat to medium and simmer, uncovered, until couscous is tender and most of the broth has evaporated, 8 to 10 minutes. Remove from heat and drain in a colander. Transfer couscous to a large bowl and stir in lentils, red onion, and 1/2 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a nonstick skillet over high heat. Add zucchini and squash and saut\u00E9 3 minutes, until crisp-tender. Add to couscous along with tomatoes, carrots, lemon zest, lemon juice, and the remaining 2 tablespoons of the oil, and gently toss to dress. Arrange watercress on plates and top with couscous mixture. Sprinkle with goat cheese and pistachios."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a34777/primavera-couscous-salad-recipe-rbk0312/>