Cooking class experience — learning Couscous properly

I took a cooking class specifically to learn how to make Couscous correctly. The instructor explained why olive oil is used the way it is — something I'd never understood from just eating it. The bright with preserved lemon result when you make it yourself is different.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. We learned how a Tunis medina restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Celtia beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.