Couscous is a food that is loved around the world and for a good reason! Its light, fluffy texture means it goes well with veggies, meat and even in salads and desserts. It’s nutritious and yummy – two things that don’t go together so often.

But we know that every new food takes a while to get used to and it can seem challenging to cook it just right. If you have doubts about how to prepare couscous, we’ll go over the basics of the process so you get it right every time.

Most types of couscous sold today, including Martino’s whole wheat Couscous, are what we call instant couscous. This is couscous that has already been steamed and dried, so it’s easier for preparation. It only needs to be mixed with hot water and allowed to sit undisturbed for a few minutes before being ready to eat.

The proportions for cooking couscous are generally 1:1. Less water makes drier couscous, good for salads or serving with sauces. More water makes softer and slightly sticky couscous. One cup of dried couscous makes about four cups of cooked couscous.

Choose good quality couscous

Good quality couscous does not need to be cooked but rehydrated. There are many ways to incorporate whole grains into your diet. Perhaps the simplest thing to do is find whole grain alternatives for the refined grains in your diet. Also make sure to add Martino’s whole wheat Couscous to your diet, it gives you all the benefits of whole grains and it is ready in 5 minutes. Available in 500g packages.

There are several tell-tale signs of quality couscous. Colour, flavour and texture are the 3 quality signs of good couscous. Because couscous is made from semolina, how it looks and feels after rehydration is a testament to the quality of the wheat that was used in making it. Martino works hard every day to improve the quality of our products by using our know-how and unique expertise in the couscous and pasta sector. This know-how is the result of many years of experience in this field and a culture of excellence at all levels of the company.

Wholemeal couscous is obtained from the last two grain skins, which are low in ash and have a high fiber content. How is it prepared? The most common uncertainty concerns the first steps of preparation: water plays a fundamental role and it is good to remember that the right quantity is always in a 1: 1 ratio, i.e. the same volume of couscous and water.

How to rehydrate whole wheat couscous

How to cook wholemeal couscous? Here are the three most used methods:

Hot water: pour and rest the whole couscous in boiling water. After a few minutes, it will be ready to be shelled with a fork;

Warm water: you can use tap water to rehydrate whole couscous with the same procedure used in the case of hot water, but it takes a few more minutes for rehydration;

Microwave: all you have to do is combine whole couscous and water in a container suitable for cooking. After three minutes, you will have a tasty and nutritious dish on your table.


Discover now all our tasty recipes to prepare couscous in many original ways

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