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": "8beda2747c4c40c28eefb49cf8cbe6ff",
    "updated": "2025-05-08T01:23:34.189Z",
    "title": "Summer Vegetables with Harissa and Couscous",
    "subtitle": "Grains to nourish and enliven.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mixed cherry tomatoes",
          "red onion",
          "olive oil",
          "couscous",
          "vegetable stock",
          "black pepper",
          "harissa paste"
        ]
      },
      {
        "section": "A cheese and apple couscous",
        "ingredients": [
          "couscous",
          "hot apple juice",
          "toasted walnuts",
          "shredded fennel",
          "cheshire cheese",
          "cubed apples",
          "freshly chopped parsley",
          "black pepper",
          "ground cinnamon",
          "lemon"
        ]
      },
      {
        "section": "Ham and broad beans, mild flavours for a summer's day",
        "ingredients": [
          "ham hock",
          "couscous",
          "young broad beans",
          "sliced fennel",
          "chopped parsley",
          "olive oil"
        ]
      },
      {
        "section": "A herb and rocket couscous",
        "ingredients": [
          "olive oil",
          "boiling water or stock",
          "toasted pine kernels",
          "fried finely sliced onions",
          "chopped dill",
          "parsley",
          "mint",
          "rocket leaves",
          "couscous"
        ]
      }
    ],
    "instructions": [
      "Cut 200g of mixed cherry tomatoes in half and place them in a roasting tin.",
      "Peel and slice one red onion, then add it to the tomatoes.",
      "Gently toss the vegetables in olive oil so they are evenly coated. Roast in the oven at 200°C/Gas mark 6 for about 20 minutes, until the tomatoes begin to burst and the onions are soft enough to press with your fingers.",
      "Add 100g of couscous into the roasting tin with the vegetables.",
      "Bring 400ml of vegetable stock to a boil, pour it over the couscous, cover tightly with foil, and let it sit for 15 minutes.",
      "Season the couscous with black pepper and stir in one tablespoon of harissa paste.",
      "Serve the couscous alongside the roasted vegetables."
    ],
    "notes_ingredients": "Use instant couscous. If you have the traditional type, steam it until tender.\n• You may grill the vegetables if preferred, or cook them in a shallow pan on the stove. Ensure the vegetables remain warm when dressing them. Alternatives include courgettes and marinated aubergines (with olive oil and garlic). The cooked vegetables can also be served on bruschetta, which makes for a lighter snack.\n⚫ You can replace couscous with cracked wheat or rice if desired.",
    "notes_instructions": null
  }
]