Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "599f71ddbe4548cdbb5d6e709486354b",
    "updated": "2025-04-23T22:59:02.999Z",
    "title": "Citrus Sumac Couscous with Salsa Verde",
    "subtitle": null,
    "description": "This vibrant couscous dish is a quick and easy meal, perfect for utilizing pantry staples.  The couscous is infused with bright citrus and sumac flavors, then tossed with a homemade salsa verde and roasted vegetables. This recipe makes extra salsa verde, which can be stored in an airtight container in the refrigerator for up to 5 days.  You can also double the couscous portion for a convenient lunch the following day.",
    "ingredients": [
      {
        "section": "For the couscous",
        "ingredients": [
          "x 400g tin chickpeas",
          "sumac",
          "maple syrup",
          "red onion",
          "courgette",
          "red pepper",
          "olive oil",
          "couscous",
          "boiling water",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the salsa verde",
        "ingredients": [
          "fresh green chillies",
          "garlic cloves",
          "fresh coriander",
          "fresh parsley leaves",
          "fresh mint leaves",
          "fresh basil leaves",
          "apple cider vinegar",
          "dijon mustard",
          "cornichons",
          "capers",
          "extra-virgin olive oil",
          "water, plus extra if needed",
          "lime",
          "salt"
        ]
      },
      {
        "section": "To garnish",
        "ingredients": [
          "flaked almonds",
          "spring onion",
          "pomegranate seeds"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.",
      "Prepare the chickpeas and vegetables for roasting. Drain and rinse the chickpeas, then pat them dry with a paper towel. In a bowl, combine the chickpeas, sumac, and maple syrup, tossing to coat evenly.",
      "Peel and slice the red onion. Trim and slice the courgette. Trim, halve, and core the red pepper, then cut it into bite-sized pieces. Arrange the vegetables and chickpeas on the prepared baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes.",
      "While the vegetables roast, prepare the salsa verde. Remove the stems from the chillies, cut them in half lengthwise, and remove the seeds for a milder salsa (optional). Peel the garlic cloves. Halve the lime and squeeze the juice into a blender. Add all remaining salsa verde ingredients, except for 5g of coriander leaves, to the blender and process until smooth. Taste and adjust seasoning with salt and pepper. Add a splash of water if needed to thin the consistency.",
      "Prepare the couscous and garnish. Cook the couscous according to package directions using the boiling water. Toast the flaked almonds in a dry frying pan over medium heat for a couple of minutes until fragrant; set aside. Trim and thinly slice the spring onion.",
      "To serve, combine two tablespoons of salsa verde with the cooked couscous, folding gently to mix. Add the roasted vegetables to the couscous and fold again.  Plate the couscous, garnish with toasted almonds, sliced spring onion, reserved coriander leaves, and pomegranate seeds. Drizzle with additional salsa verde and serve immediately."
    ],
    "notes_ingredients": "This recipe yields extra salsa verde, which can be stored refrigerated for up to 5 days.",
    "notes_instructions": null
  }
]