Vegetable papillote & mango sauce - Trois fois par jour

Ingredients

• 2 cups of Nantes carrots, sliced in half
• 2 cups of whole radishes, (sliced in half if too big)
• 1 minced onion
• 2 cups of butternut squash, peeled and diced in 1″ pieces
• 1 cup of fine couscous
• 1/4 cup of fresh parsley, chopped
• 1 Ataulfo mango’s flesh
• 1 tablespoon of red wine vinegar
• 2 tablespoons of tomato paste
• 1 teaspoon of ground cilantro
• 1/2 teaspoon of cinnamon
• 1 tablespoon of vegetable oil
• Salt & pepper, as preferred