Cooking class experience — learning Tagine properly

I took a cooking class specifically to learn how to make Tagine correctly. The instructor explained why preserved lemon is used the way it is — something I'd never understood from just eating it. The warmly spiced and aromatic result when you make it yourself is different.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. We learned how a family couscous Friday shapes the way this dish is eaten. The class ended with the meal and a glass of almond milk. I've made it three times since and each time it improves. Highly recommend the cooking class approach.