Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Smoked Trout and Couscous Bowl",
  "description": "Smoked trout often plays second fiddle to smoked salmon, but it really shouldn't. It offers an umami-dense salty bite, just the right amount of smoke, and the same convenience: Open the package and serve. This recipe creates a cohesive topping with the trout by mixing it with crème fraîche, chives, and lemon. The base of the bowl features pearl couscous, offering a pleasant chewy texture and toasty flavor, complemented by the crisp freshness of radish. A quick vinaigrette with smoked paprika ties everything together, ensuring maximum flavor in every bite.",
  "subtitle": "Smoked Trout and Couscous Bowl",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 ounces smoked trout, skin removed, flaked into >-inch pieces",
        "3 tablespoons crème fraîche",
        "2 tablespoons minced fresh chives",
        "½ teaspoon grated lemon zest plus ½ teaspoon juice, plus lemon wedges for serving",
        "2 tablespoons extra-virgin olive oil, divided",
        "1 cup pearl couscous",
        "1½ cups chicken vegetable broth",
        "2 teaspoons sherry vinegar",
        "½ teaspoon Dijon mustard",
        "½ teaspoon smoked paprika",
        "½ teaspoon table salt",
        "2 radishes, trimmed and cut into matchsticks"
      ]
    }
  ],
  "instructions": [
    "Combine smoked trout, crème fraîche, chives, and lemon zest and juice in bowl and season with pepper to taste; set aside until ready to serve.",
    "Cook 2 teaspoons oil and couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 3 minutes.",
    "Stir in broth and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until couscous is tender and broth is absorbed, 9 to 12 minutes.",
    "Remove couscous from heat and let sit, covered, for 3 minutes. Transfer to bowl to cool slightly, about 10 minutes.",
    "Whisk vinegar, mustard, paprika, and salt together in separate bowl. While whisking constantly, slowly drizzle in remaining 4 teaspoons oil until combined.",
    "Toss couscous with 1 tablespoon vinaigrette to coat then season with salt and pepper to taste. Divide among individual serving bowls then top with radishes and smoked trout mixture. Drizzle with remaining vinaigrette. Serve."
  ],
  "author": ""
}