<http://schema.org/recipeInstructions>
" Place the tomatoes (and their juices) in a 5- to 6-qt slow cooker and break them up slightly. Add the raisins, cumin, ginger, cinnamon, \u00BD tsp salt and \u00BC tsp pepper and mix to combine. Add the onion and squash and cook, covered, until squash is tender, 5 to 7 hours on low or 3 to 5 hours on high. Ten minutes before serving, cook the couscous according to package directions; fold in the cilantro. Gently fold the chickpeas into the stew and cook, covered, until heated through, about 3 minutes. Serve over the couscous."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11917/slow-cooker-butternut-squash-stew-recipe/>