<http://schema.org/recipeInstructions>
" Make compound butter of choice; wrap and chill for at least 2 hours to firm. In medium bowl, combine couscous, 1/2 teaspoon salt, and 2 1/4 cups boiling water, and toss with fork. Cover and let stand 5 minutes, or until water has been absorbed and couscous is tender. Add currants and pine nuts and toss. In 10-inch skillet, heat oil over medium heat. Add leek and cook, stirring frequently 3 minutes, or until crisp-tender. Add carrots and bell pepper and cook, stirring frequently, 4 minutes, or until carrots are tender. Preheat oven to 400 degrees F. Cut off 4 lengths of parchment paper ( 14 x 12 inches) fold each pieces in half, and cut into a heart shape. Alternatively, lightly oil four 12-inch squares of aluminum foil. Spoon one-fourth of couscous mixture across one half of each piece of parchment or foil. Top with 1 sole fillet and sprinkle remaining 1/4 teaspoon salt over all. Top fillets with julienned vegetables, dividing them evenly, and 1 slice compound butter. Pleat parchment to seal, or fold foil in half over couscous and fish and leaving a little headspace, fold edges up to seal. Bake packets on baking sheet 15 minutes, or until the parchment packets are puffed (the foil packets won&amp;#039;t puff). Place 1 packet on each serving plate, cut an X in the top of packet, carefully peel back the cut edges, and serve at once."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26368/fish-en-papillote-4426/?click=recipe_sr>