Borlotti bean couscous with vegetables
Ingredients:
3 lb (1.5 kilo) unpeeled fresh borlotti beans that will make about 22 oz ( 625 grams)
without the shell.(If you are using the dried beens you have to put them in water a day before using, see the instructions on the package).
1 Tablespoon olive oil
sea salt

For the oven baked vegetables
2 medium sized zucchinis
6 small red onions or shallots
1 lb (450 gram) cherry tomatoes
16 olives
6 sage leaves
1/4 cup (56 ml) olive oil
Sea salt and pepper

For the couscous
1 large sprig of garlic
1 fresh chili fruit
5 large sage leaves
1 Tablespoon olive oil for cooking
1 bay leaf
1/2 cup (1.2 dl) dry white wine
1 Tablespoon balsamic
2 Tablespoons honey
1 cup (2.4 dl) of canned tomato sauce
1 3/4 cups (4.2 dl) cous cous

Method:
Peel the borlotti beans.
Cook the beans for about 12 minutes, this time of cooking will leave an “al dente” feeling, if you want the beans more soft just ad a couple of minutes.
Use a colander to get rid of the water, set a side in a bowl, dash some olive oil and sea salt with the beens in the bowl.

Couscous:
Cut the garlic, chili and sage finely.
In a sauce pan, saute garlic, chili and sage in a dash of olive oil shortly, just until the garlic is golden.
Ad white wine, balsamic vinegar, honey, bayleaf and stir .
Ad the tomato sauce and let simmer together for 5-8minutes taste with salt and black pepper.

In a large bowl place the couscous and pour the sauce over to cook the couscous.
Let sit for 5 -10 minutes.

Oven baked vegetables
Set the oven at 400 F degrees (200 C)
Chop the garlic finely
Clean and cut the zucchini i large pieces
Clean the cherry tomatoes and onions
In a smal bowl, mix garlic olive oil, sage , salt and pepper
Rub the vegetables and olives with the oil mix
Place on an oven tray and let cook in the oven for 10-15 minutes.

Serving:
Mix the borlotti beans, couscous and vegetables

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