Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "28c17fb4c9434d009d45c69f3cd983a1",
    "updated": "2025-05-18T04:23:24.352Z",
    "title": "Chimichurri Couscous Bowl",
    "subtitle": null,
    "description": "The vibrant chimichurri sauce brings a fresh and bold flavor from parsley and comes together quickly. While chimichurri is traditionally served with beef, this recipe draws inspiration from the bright parsley taste of tabbouleh. The sauce adds vivid flavor and color to a base of pearl couscous, which offers a hearty texture that complements the bold sauce well. For protein, tofu is crumbled and crisped on the stovetop with garlic instead of beef. Generous amounts of parsley enhance the herb-forward chimichurri, while cucumber adds a refreshing crunch. Sun-dried tomatoes complete the dish’s flavor profile. Use vegetable broth to keep this dish vegan.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm tofu, crumbled into 1/4- to (12.7 mm) pieces",
          "table salt",
          "pepper",
          "extra-virgin olive oil, divided",
          "pearl couscous",
          "chicken or vegetable broth",
          "garlic clove, minced",
          "chopped fresh parsley",
          "chimichurri sauce , divided",
          "english cucumber, chopped fine",
          "oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine"
        ]
      }
    ],
    "instructions": [
      "Place tofu on a paper towel-lined plate and let it drain for 20 minutes, then gently press it dry with additional paper towels. Season with salt and pepper.",
      "Meanwhile, heat 2 teaspoons of oil in a medium saucepan over medium heat. Add the pearl couscous and cook, stirring frequently, until about half of the grains turn golden brown, approximately 3 minutes. Stir in the broth and bring it to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the couscous is tender and the broth is absorbed, about 9 to 12 minutes.",
      "Remove the saucepan from the heat and let the couscous sit, covered, for 3 minutes. Transfer the couscous to a bowl and let it cool slightly, about 10 minutes.",
      "While the couscous cools, heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the tofu and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Push the tofu to the edges of the skillet. Add the remaining teaspoon of oil and the minced garlic to the center and cook, pressing the garlic into the skillet, until fragrant, about 30 seconds. Stir the garlic mixture into the tofu and remove the skillet from the heat.",
      "Mix the chopped parsley and 2 tablespoons of chimichurri sauce into the cooled couscous, seasoning with salt and pepper to taste. Divide the couscous evenly into serving bowls, then top with the tofu, cucumber, and sun-dried tomatoes. Drizzle with the remaining chimichurri sauce before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "CUSTOMIZE IT\nInstead of sun-dried tomatoes: Substitute with 4 ounces fresh cherry tomatoes, quartered.\nInstead of cucumber: Try 1 rib of thinly sliced celery.\nMake it meaty: Replace tofu with cooked chicken.\nAdd more flavor: Replace some of the parsley with chopped mint."
  }
]