Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de 
 [
{
  "recipeCode": "5820a536dd034d3e9ddeb1fe5b5f5c23",
  "updated": "2025-03-18T14:36:24.855Z",
  "title": "Couscous with Fennel and Candied Oranges",
  "subtitle": "",
  "description": "Choukran - Modern Moroccan Cuisine",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 kg of fine or medium semolina",
        "6 fennels",
        "4 yellow onions",
        "3 cloves of garlic",
        "2 lemons",
        "1 untreated orange",
        "100 g of green olives",
        "100 g of raisins",
        "½ bunch of coriander",
        "½ bunch of flat-leaf parsley",
        "1 bunch of dill",
        "1 tsp of beldi cumin",
        "1 tsp of ground turmeric",
        "1 tsp of ground ginger",
        "50 g of honey",
        "100 g of butter",
        "1 tsp of smen (fermented butter, optional)",
        "Olive oil",
        "Salt, pepper"
      ]
    }
  ],
  "instructions": [
    "Prepare the semolina in the traditional manner and cook it in a vegetable broth.",
    "If you do not have the proper equipment, simply pour the semolina into a large mixing bowl. Incorporate 250 ml of olive oil, then aerate the semolina with your hands.",
    "Bring 1 liter of water to a boil, pour the water over the semolina until it is covered, cover the bowl with plastic wrap and wait 5 minutes before fluffing the semolina with a fork.",
    "Incorporate a small knob of butter. You can also season the semolina before adding the water with 1 tablespoon of ras el hanout and 1 teaspoon of salt.",
    "Finely chop the coriander, parsley, garlic, and onions.",
    "Pour everything into the bottom of a couscous steamer or a large pot, add a bit of olive oil and sauté the mixture over low heat for a few minutes.",
    "Add the zest of 1 lemon, squeeze the 2 lemons, then cut the orange into large pieces and incorporate everything with the onions. Cover and let cook for an additional 10 minutes.",
    "Cut the fennels into large quarters, add them along with the spices and honey, season with salt and pepper, then pour in 2 liters of water.",
    "Cook over low heat for 30 minutes. At the end of cooking, incorporate the raisins and green olives.",
    "Serve the semolina in a deep plate and spoon over the citrus broth, the candied fennels, the orange quarters, the olives, and dill."
  ],
  "notes_ingredients": "Smen (fermented butter) is optional.",
  "notes_instructions": ""
}[
  {
    "recipeCode": "5820a536dd034d3e9ddeb1fe5b5f5c23",
    "updated": "2025-03-18T14:36:24.855Z",
    "title": "Couscous with Fennel and Candied Oranges",
    "subtitle": "",
    "description": "Choukran - Modern Moroccan Cuisine",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1 kg of fine or medium semolina",
          "6 fennels",
          "4 yellow onions",
          "3 cloves of garlic",
          "2 lemons",
          "1 untreated orange",
          "100 g of green olives",
          "100 g of raisins",
          "½ bunch of coriander",
          "½ bunch of flat-leaf parsley",
          "1 bunch of dill",
          "1 tsp of beldi cumin",
          "1 tsp of ground turmeric",
          "1 tsp of ground ginger",
          "50 g of honey",
          "100 g of butter",
          "1 tsp of smen (fermented butter, optional)",
          "Olive oil",
          "Salt, pepper"
        ]
      }
    ],
    "instructions": [
      "Prepare the semolina in the traditional manner and cook it in a vegetable broth.",
      "If you do not have the proper equipment, simply pour the semolina into a large mixing bowl. Incorporate 250 ml of olive oil, then aerate the semolina with your hands.",
      "Bring 1 liter of water to a boil, pour the water over the semolina until it is covered, cover the bowl with plastic wrap and wait 5 minutes before fluffing the semolina with a fork.",
      "Incorporate a small knob of butter. You can also season the semolina before adding the water with 1 tablespoon of ras el hanout and 1 teaspoon of salt.",
      "Finely chop the coriander, parsley, garlic, and onions.",
      "Pour everything into the bottom of a couscous steamer or a large pot, add a bit of olive oil and sauté the mixture over low heat for a few minutes.",
      "Add the zest of 1 lemon, squeeze the 2 lemons, then cut the orange into large pieces and incorporate everything with the onions. Cover and let cook for an additional 10 minutes.",
      "Cut the fennels into large quarters, add them along with the spices and honey, season with salt and pepper, then pour in 2 liters of water.",
      "Cook over low heat for 30 minutes. At the end of cooking, incorporate the raisins and green olives.",
      "Serve the semolina in a deep plate and spoon over the citrus broth, the candied fennels, the orange quarters, the olives, and dill."
    ],
    "notes_ingredients": "Smen (fermented butter) is optional.",
    "notes_instructions": ""
  }
].
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
        
 [
{
  "recipeCode": "5820a536dd034d3e9ddeb1fe5b5f5c23",
  "updated": "2025-03-18T14:36:24.855Z",
  "title": "Couscous with Fennel and Candied Oranges",
  "subtitle": "",
  "description": "Choukran - Modern Moroccan Cuisine",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 kg of fine or medium semolina",
        "6 fennels",
        "4 yellow onions",
        "3 cloves of garlic",
        "2 lemons",
        "1 untreated orange",
        "100 g of green olives",
        "100 g of raisins",
        "½ bunch of coriander",
        "½ bunch of flat-leaf parsley",
        "1 bunch of dill",
        "1 tsp of beldi cumin",
        "1 tsp of ground turmeric",
        "1 tsp of ground ginger",
        "50 g of honey",
        "100 g of butter",
        "1 tsp of smen (fermented butter, optional)",
        "Olive oil",
        "Salt, pepper"
      ]
    }
  ],
  "instructions": [
    "Prepare the semolina in the traditional manner and cook it in a vegetable broth.",
    "If you do not have the proper equipment, simply pour the semolina into a large mixing bowl. Incorporate 250 ml of olive oil, then aerate the semolina with your hands.",
    "Bring 1 liter of water to a boil, pour the water over the semolina until it is covered, cover the bowl with plastic wrap and wait 5 minutes before fluffing the semolina with a fork.",
    "Incorporate a small knob of butter. You can also season the semolina before adding the water with 1 tablespoon of ras el hanout and 1 teaspoon of salt.",
    "Finely chop the coriander, parsley, garlic, and onions.",
    "Pour everything into the bottom of a couscous steamer or a large pot, add a bit of olive oil and sauté the mixture over low heat for a few minutes.",
    "Add the zest of 1 lemon, squeeze the 2 lemons, then cut the orange into large pieces and incorporate everything with the onions. Cover and let cook for an additional 10 minutes.",
    "Cut the fennels into large quarters, add them along with the spices and honey, season with salt and pepper, then pour in 2 liters of water.",
    "Cook over low heat for 30 minutes. At the end of cooking, incorporate the raisins and green olives.",
    "Serve the semolina in a deep plate and spoon over the citrus broth, the candied fennels, the orange quarters, the olives, and dill."
  ],
  "notes_ingredients": "Smen (fermented butter) is optional.",
  "notes_instructions": ""
}[
  {
    "recipeCode": "5820a536dd034d3e9ddeb1fe5b5f5c23",
    "updated": "2025-03-18T14:36:24.855Z",
    "title": "Couscous with Fennel and Candied Oranges",
    "subtitle": "",
    "description": "Choukran - Modern Moroccan Cuisine",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1 kg of fine or medium semolina",
          "6 fennels",
          "4 yellow onions",
          "3 cloves of garlic",
          "2 lemons",
          "1 untreated orange",
          "100 g of green olives",
          "100 g of raisins",
          "½ bunch of coriander",
          "½ bunch of flat-leaf parsley",
          "1 bunch of dill",
          "1 tsp of beldi cumin",
          "1 tsp of ground turmeric",
          "1 tsp of ground ginger",
          "50 g of honey",
          "100 g of butter",
          "1 tsp of smen (fermented butter, optional)",
          "Olive oil",
          "Salt, pepper"
        ]
      }
    ],
    "instructions": [
      "Prepare the semolina in the traditional manner and cook it in a vegetable broth.",
      "If you do not have the proper equipment, simply pour the semolina into a large mixing bowl. Incorporate 250 ml of olive oil, then aerate the semolina with your hands.",
      "Bring 1 liter of water to a boil, pour the water over the semolina until it is covered, cover the bowl with plastic wrap and wait 5 minutes before fluffing the semolina with a fork.",
      "Incorporate a small knob of butter. You can also season the semolina before adding the water with 1 tablespoon of ras el hanout and 1 teaspoon of salt.",
      "Finely chop the coriander, parsley, garlic, and onions.",
      "Pour everything into the bottom of a couscous steamer or a large pot, add a bit of olive oil and sauté the mixture over low heat for a few minutes.",
      "Add the zest of 1 lemon, squeeze the 2 lemons, then cut the orange into large pieces and incorporate everything with the onions. Cover and let cook for an additional 10 minutes.",
      "Cut the fennels into large quarters, add them along with the spices and honey, season with salt and pepper, then pour in 2 liters of water.",
      "Cook over low heat for 30 minutes. At the end of cooking, incorporate the raisins and green olives.",
      "Serve the semolina in a deep plate and spoon over the citrus broth, the candied fennels, the orange quarters, the olives, and dill."
    ],
    "notes_ingredients": "Smen (fermented butter) is optional.",
    "notes_instructions": ""
  }
]