Before being a classy dish, the couscous already had a transmontana version with poached egg and beans “of the pods”. Take note of what you will need to make this dish of Chef Hélio Loureiro presented in the Square of Joy in RTP.
© Praça da Alegria – RTP
21/07/2026
by
Abefore being a dish of Instagram stories famous couscous they always existed in Trás-os-Montes. ♪ Though in one ♪ more rustic and complete version, this dish has passed through generations and continues to be part of the gastronomic identity of the region.
Made from wheat flour and steamed, these artisanal grains are a alternative to pasta and rice. In addition, they are distinguished by taste and versatility – perfect to accompany meat, sausages or vegetables.
The poached eggs give it the unspeakable appearance that everyone is looking for, but the pods, which are the barks of the beans, ensure the personality attached to the transmontano dish.
Take note of what you will need to make this dish of Chef Hélio Loureiro presented in the Square of Joy in RTP.
Ingredients
200 grams of cous of transmontane origin
100 grams of spinach
100 grams of carrot
150 grams of beans
100 grams of ripe tomato
50 grams of Onion
2 garlic teeth
3 tablespoons of olive oil
0.5 dl white wine
Vegetable broth
4 poached eggs
Black pepper
Method of preparation
1 . Start by taking the olive oil to the fire with the chopped onion and garlic teeth.
2 . Then add the carrot in cubes, the tomato and let it know.
3 . Add the cuckolds, pour the wine, vegetable broth, baked beans from the shells, season salt and black pepper and let cook.
4 . Wrap the spinach.
5 . Jump into olive oil the shells of the pods with a little sweet pepper.
6 . Place on a deep plate the cuckolds, in the middle the poached egg and on top the peels salted with pepper.