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": "1ded1c81b037453ca738986cb601d360",
    "updated": "2025-04-24T09:29:00.264Z",
    "title": "Couscous with English Peas, Apricots, and Lamb Meatballs",
    "subtitle": "",
    "description": "This dish features flavorful lamb meatballs paired with a refreshing couscous salad.  Preparing the components ahead of time, such as chopping vegetables, herbs, and dried fruit, as well as cooking the couscous and meatballs the night before, streamlines the dinner process.  When ready to serve, bring the couscous to room temperature, combine with the prepared ingredients, and gently reheat the meatballs in a covered dish in a low oven. While fresh peas are ideal, if they have a starchy taste, blanch them briefly in boiling salted water.",
    "ingredients": [
      {
        "section": "YOGURT SAUCE",
        "ingredients": [
          "plain whole-milk or low-fat yogurt (not greek)",
          "scallions, trimmed (including ½ inch off the green tops), finely sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well",
          "chopped mint leaves",
          "garlic clove, minced",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper"
        ]
      },
      {
        "section": "COUSCOUS",
        "ingredients": [
          "dried apricots, cut into bits",
          "white wine vinegar or red wine vinegar",
          "warm water",
          "couscous",
          "juice of",
          "extra-virgin olive oil",
          "kosher salt and freshly ground black pepper",
          "scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well",
          "lightly packed mint leaves",
          "english peas in their pods, shelled (2 cups peas)",
          "roughly chopped toasted almonds"
        ]
      },
      {
        "section": "MEATBALLS",
        "ingredients": [
          "ground lamb",
          "scallions, trimmed (including ½ inch off the green tops), finely chopped",
          "lightly packed chopped mint leaves",
          "ground cumin",
          "kosher salt",
          "cayenne pepper",
          "dry white wine",
          "soft fresh breadcrumbs",
          "extra-virgin olive oil",
          "egg"
        ]
      }
    ],
    "instructions": [
      "To prepare the yogurt sauce, combine the yogurt, scallions, mint, garlic, chile flakes, salt, and pepper in a small bowl.",
      "Taste the sauce and adjust the chile flakes, salt, and pepper as needed.",
      "Allow the sauce to rest for at least 30 minutes to develop the flavors.",
      "To prepare the couscous, place the apricots in a small bowl with the vinegar and water.",
      "Soak the apricots until plump, at least 30 minutes, then drain well.",
      "Hydrate and fluff the couscous according to package directions.",
      "Combine the couscous with the lemon juice and 1/4 cup olive oil, seasoning generously with salt and pepper.",
      "Mix thoroughly and let the couscous cool to room temperature.",
      "Add the apricots, scallions, mint, peas, and almonds to the cooled couscous.",
      "Toss gently, taste, and adjust seasonings with more salt, pepper, lemon juice, or olive oil if desired.",
      "Set the couscous mixture aside.",
      "To prepare the meatballs, preheat the oven to 450°F.",
      "Place the ground lamb in a large bowl, breaking it into smaller pieces.",
      "Sprinkle the scallions, mint, cumin, salt, cayenne, wine, and breadcrumbs over the lamb.",
      "Gently combine the ingredients, using a folding motion, until just blended, avoiding overmixing.",
      "Cook a small portion of the mixture in a skillet to check the seasoning.",
      "Adjust seasonings as needed, ensuring the meatballs are well-seasoned.",
      "Whisk together a small amount of olive oil and the egg, then gently incorporate it into the meatball mixture.",
      "Divide the mixture into 16 equal portions and shape each into a ball.",
      "Arrange the meatballs on a rimmed baking sheet.",
      "Bake for 8 to 10 minutes, or until cooked through.",
      "To serve, divide the couscous among four bowls.",
      "Top each serving with four meatballs and a drizzle of yogurt sauce.",
      "Offer additional sauce at the table."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]