<http://schema.org/recipeInstructions>
" OPEN THE CANNED TOMATOES AND CRUSH THEM BY HAND. START THE WATER FOR THE COUSCOUS, ON MEDIUM HEAT. GET A LARGE POT OUT FOR THE TOMATOES AND OTHER INGREDIENTS TO GO INTO. CHOP THE FRESH HERBS, GET THE FISH AND THE SHRIMP READY TO GO IN THE POT. ADD THE TOMATOES, OLIVE OIL, AND WINE TO THE POT AND GET TO SIMMERING ALONG WITH SOME GARLIC, AND ONION. AFTER SIMMERING ON MEDIUM HIGH HEAT, ADD THE FISH FIRST AND THEN THE SHRIMP TOAST THE BREAD UNDER THE BROILER AND PUT THE COUSCOUS IN YOUR BOILING WATER PER DIRECTIONS AND LET SIT TO FLUFF. ADD HALF OF YOUR CHOPPED FRESH HERBS TO YOUR COUSCOUS AND STIR, ALONG WITH A LITTLE OLIVE OIL. ADD THE OTHER HALF TO YOUR TOMATO MIXTURE COOK APPROXIMATELY 15 MINS AFTER PUTTING IN THE FISH AND SHRIMP AND THEN REMOVE FROM HEAT SERVE OVER YOUR COUSCOUS WITH TOASTED BREAD."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a27483/quick-and-healthy-bo-9b44cb4ebf0911dcaeb8a4d9d2c5732a/>