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": "bcf58a1692d045d0bf9caf0a83e07f57",
    "updated": "2025-04-25T17:32:49.807Z",
    "title": "Eggplant and Zucchini Tagine with Couscous",
    "subtitle": null,
    "description": "This vibrant and flavorful dish features eggplant and zucchini simmered in a rich blend of Middle Eastern spices, served over fluffy couscous.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil, plus 2 3 tbsp extra for frying",
          "red onion, sliced",
          "coriander seeds, ground",
          "dried mint",
          "heaped tsp paprika",
          "salt and freshly ground black pepper",
          "eggplant, chopped into bite-sized pieces",
          "3 small zucchini, chopped into bite-sized pieces",
          "(600ml) vegetable stock, plus extra for the couscous",
          "preserved lemons, halved, pith and skin removed and discarded, chopped",
          "(225g) couscous",
          "(50g) pine nuts, toasted",
          "chopped cilantro leaves, to garnish"
        ]
      }
    ],
    "instructions": [
      "In a large, wide, heavy pan, heat one tablespoon of olive oil. Add the sliced red onion, ground coriander, dried mint, paprika, salt, and freshly ground black pepper.",
      "Cook over low heat for approximately five minutes, until the onion begins to soften.",
      "Add the chopped eggplant to the pan.  Add more olive oil as needed while cooking until golden brown.",
      "Incorporate the chopped zucchini and continue cooking until they start to develop color.",
      "Pour in a small amount of vegetable stock and bring the mixture to a boil.  Reduce the heat to a simmer and add the remaining stock.",
      "Cover the pan partially and cook gently for about 20 minutes, or until the liquid has reduced. Add a little more hot water if necessary during cooking.",
      "Stir in the chopped preserved lemons during the last 10 minutes of cooking time.",
      "Cover the tagine completely and set aside while preparing the couscous.",
      "Place the couscous in a bowl and add just enough vegetable stock to cover it. Let it sit for 5 minutes, then fluff with a fork to separate the grains.",
      "Season the couscous well and then arrange it on individual plates. Spoon the eggplant and zucchini mixture over the couscous.",
      "Garnish with toasted pine nuts and chopped cilantro leaves."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The tagine portion can be frozen for up to 3 months."
  }
]