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": "5d7d7ff3512549b8b0be200aa88393ad",
    "updated": "2025-04-24T07:45:10.216Z",
    "title": "Winter Vegetable and Chickpea Couscous",
    "subtitle": null,
    "description": "This hearty winter couscous is packed with flavor and nourishing ingredients. It's a satisfying and colorful dish perfect for a cozy meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "carrots, peeled and cut into (19.05 mm) chunks",
          "parsnips, peeled and cut into (19.05 mm) chunks",
          "shallots, peeled",
          "cinnamon sticks",
          "star anise",
          "bay leaves",
          "olive oil",
          "salt",
          "ground ginger",
          "ground turmeric",
          "hot paprika",
          "chile flakes",
          "cubed pumpkin or butternut squash (from a (283.495 g) squash)",
          "dried apricots, roughly chopped",
          "chickpeas (canned or freshly cooked)",
          "chickpea cooking liquid and/or water",
          "couscous",
          "pinch of saffron",
          "boiling vegetable stock",
          "butter, broken into pieces",
          "harissa",
          "preserved lemon, finely chopped",
          "cilantro leaves"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F.",
      "Place the carrots, parsnips, and shallots in a large ovenproof dish.",
      "Combine the cinnamon sticks, star anise, bay leaves, 4 tablespoons olive oil, 3/4 teaspoon salt, and all other spices. Mix well with the vegetables.",
      "Roast in the preheated oven for 15 minutes.",
      "Add the pumpkin, stir, and return to the oven for another 35 minutes, or until the vegetables are tender but still hold their shape.",
      "Add the dried apricots, chickpeas, and chickpea cooking liquid (or water). Cook for an additional 10 minutes, until heated through.",
      "Fifteen minutes before the vegetables are finished, prepare the couscous. In a heatproof bowl, combine the couscous, remaining 1 tablespoon olive oil, saffron, and 1/2 teaspoon salt.",
      "Pour the boiling vegetable stock over the couscous. Cover with plastic wrap and let it sit for 10 minutes.",
      "Fluff the couscous with a fork and stir in the butter until melted. Cover and keep warm.",
      "To serve, spoon the couscous onto a plate or bowl. Mix the harissa and preserved lemon into the roasted vegetables, and season with additional salt if needed. Spoon the vegetables over the couscous and garnish with cilantro leaves."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]