Couscous is as good as the ingredients you use to prepare it! And water is one of the most important things in achieving fluffy couscous.
We all know how important it is to drink plenty of water. But using water to cook is just as important to your diet. We use water in soups, stews and to rehydrate couscous. That’s why you should make a difference between clean, fresh water and water that is contaminated or has too much fluoride or limestone.
Why use clean water
For example, using tap water to prepare couscous with is never a good idea. Tap water in most countries is contaminated due to passing through old pipelines and contains rust, fluoride and a large quantity of chemicals. Some are put in it to prevent infections and disease but that doesn’t mean they are safe for ingestion.
There are many reasons to drink and use clean water:
- It is rich in calcium and minerals
- It helps you stay healthy
- It’s good for the environment
Some people use filtered tap water, which can be a good alternative to mineral water. There are many filters on the market that cancel the taste of chlorine and purify the water through reverse osmosis.
How to prepare couscous with water?
With Couscous we use a lot and a lot of water!
It is becoming very common to find Couscous on the shelves of the supermarkets next door to the most traditional recipes of Italian cuisine. There are those who buy it to cook it during a dinner with friends, who to let their children taste or simply others try to experiment with something new and original to surprise in the kitchen.
But how is Couscous cooked?
You must know that water plays a fundamental role in the preparation of Couscous. Unlike pasta, which is cooked in boiling water, Couscous does not need to be cooked a second time. However, it must be rehydrated with the right amount of water, poured directly on the grains and left to absorb for a few minutes.
The proportion between Couscous and Water depends on the type and grain, but the flavor and the satisfaction for the palate is a question of quality!
Martino’s Couscous has a higher rehydration power than its competitors and it can be cooked with both boiling water and warm tap water. Convenient, don’t you think?
And regarding cooking, here are some tips to avoid the most common cooking mistakes:
- Use clean, distilled water, or better yet – replace with vegetable broth
- Do not submerge the pre-cooked Couscous in a lot of water: the portions must be the same and the water must cover it flush, not entirely!
- Do not add too much salt to the water before cooking, if anything, season later to taste.
- Never mix the product during the absorption phase: let it rest, cover it with a cloth and, once swollen, fluff the couscous to separate the pearls.
- Add just a drizzle of oil and, to taste, the vegetable, meat and legume seasonings.
Martino’s way: only pure water for Couscous
You must know that Martino Couscous has a production site completely immersed in the valley of Molise, in Campobasso, and that all the ingredients and raw materials used in making our couscous benefit its taste and quality greatly. One of these materials is the pure water we use.
The authenticity of this place helps us to bet on the quality of our products: we are attentive to the environment and, during processing, we use only a unique mix of grains of hard semolina that allows us to have an eco-sustainable and quality couscous clearly superior.
We are sure that the Martino Couscous completely eliminates the dangers of a physical nature and chemistry: the first thanks to the use of special tools that reveal the possible presence of foreign bodies, the latter concern the presence of drugs and additives that can alter the characteristics of the product.
Our mission? Create a healthy, safe and genuine product.
If you want to learn more, contact us now!
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