Most people steam couscous once and call it a day. That's why it comes out clumpy and lifeless.

Traditional Algerian couscous gets steamed three times. Each round, you break the grains apart by hand, drizzle olive oil, and let them breathe. The result? Light, fluffy, individual grains that absorb every drop of sauce.

Here's the breakdown:

1. First steam (10 min) — The grains start absorbing moisture. Transfer to a wide bowl and break apart with your fingers. Add a drizzle of olive oil.

2. Second steam (10 min) — The grains swell. Break apart again, add a splash of warm water. This is where most people stop, but you're not most people.

3. Third steam (10 min) — This is the magic round. The grains become perfectly tender but never mushy. One final break, a generous knob of butter, and you're done.

The whole process takes about an hour, but 40 minutes of that is just waiting. Your hands do maybe 15 minutes of actual work.

This is just one technique I break down inside Algerian Soul Kitchen. If you want to actually learn to cook Algerian food the right way — not the shortcut way — come join us.