Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2927ea791d4f40a4834bf2a26b4a6347",
    "updated": "2025-05-17T23:42:31.617Z",
    "title": "Grilled Vegetable Couscous Bowl",
    "subtitle": "Grilled Eggplant and Corn with Ginger Drizzle",
    "description": "This bowl features a delightful combination of grilled eggplant and tofu marked by grill lines, fresh corn, tomatoes, mint, and a vibrant ginger sauce. It bursts with fresh and juicy flavors. Couscous works well here because it cooks quickly and simply by covering it with boiling water. Toasting the grains briefly enhances their flavor. For serving, I prefer to remove the grilled corn kernels from the cob, though you may also cut the cobs in half and serve two pieces per bowl.",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "soy sauce",
          "brown sugar",
          "toasted sesame oil"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "firm tofu, sliced and pressed",
          "japanese eggplants (225 to 280 g), or equivalent weight other small eggplants",
          "fine sea salt",
          "fresh ginger (1 thumb-sized piece), peeled",
          "scallions, white and green parts, thinly sliced",
          "toasted sesame seeds",
          "sugar",
          "lime juice, from about 0.5 lime",
          "neutral-tasting oil, plus more for brushing",
          "couscous",
          "boiling water",
          "corn, husked",
          "ripe tomato (about 340 g), cored and diced, or cherry tomatoes, halved if large",
          "loosely packed fresh basil or mint leaves, for garnish"
        ]
      }
    ],
    "instructions": [
      "Combine the soy sauce, brown sugar, and sesame oil to prepare the marinade.",
      "Place the pressed tofu in a shallow dish and pour the marinade over it. Alternatively, put the tofu and marinade together in a resealable bag.",
      "Turn the tofu pieces to ensure they are thoroughly coated.",
      "Allow the tofu to marinate for at least 30 minutes, up to several hours, turning occasionally.",
      "Cut the eggplants in half lengthwise.",
      "Place the eggplant halves in a colander, sprinkle with 2 teaspoons salt, and rub the salt evenly over them.",
      "Let the eggplants sit for 25 to 30 minutes while the tofu marinates.",
      "Slice the ginger as thinly as possible.",
      "Add the ginger slices to a mortar along with scallions, toasted sesame seeds, sugar, and 1/4 teaspoon salt.",
      "Using a pestle, pound the ginger mixture until a pulpy texture is formed, leaving some ginger pieces intact.",
      "Stir in the lime juice.",
      "Mix in 1 tablespoon of neutral oil.",
      "Taste and adjust the seasoning, adding more salt or sugar if needed.",
      "Prepare the couscous: Heat the remaining 1 tablespoon of neutral oil in a deep skillet or saucepan over medium heat.",
      "Add the couscous and toast for 3 to 5 minutes until fragrant and slightly darker.",
      "Pour in the boiling water along with the remaining 3/4 teaspoon salt. Cover the pan, remove it from heat, and let the couscous stand for 10 minutes.",
      "Keep the couscous covered until ready to serve.",
      "Preheat one side of the grill to medium-high and grease the grates.",
      "Brush the eggplant halves with oil and place them flesh side down on the grill's cooler side along with the corn. Cover the grill.",
      "Grill the eggplant for 5 to 10 minutes, until tender and marked by grill lines.",
      "Cook the corn for 5 to 7 minutes, turning every 2 to 3 minutes.",
      "Remove eggplant and corn from the grill and let cool until easy to handle.",
      "If space allows, grill the tofu simultaneously with the eggplant and corn over indirect heat using any leftover marinade. Otherwise, grill the tofu after cooking the vegetables.",
      "Grill the tofu for 4 to 6 minutes.",
      "Lightly brush the tofu with oil, flip using a spatula, and cook the other side until grill marks appear.",
      "Baste the tofu with the reserved marinade.",
      "Transfer the tofu to a plate.",
      "To remove the corn kernels, hold each ear upright or on its side on a cutting board and slice the kernels off in a single downward motion. Continue around the cob until all kernels are removed.",
      "Divide the couscous evenly among four bowls.",
      "Top each bowl with grilled eggplant, corn, tofu, and diced tomato.",
      "Spoon the ginger sauce over each serving and garnish with fresh basil or mint leaves.",
      "Serve warm or at room temperature."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]