The Great Book of Couscous - Classic Cuisines of Morocco, Algeria and Tunisia by Copeland Marks

Few cookbooks have single-mindedly tacked couscous, the North African pasta. Marks (Sephardic Cooking) turns his attention to the cuisines of North Africa that accompany couscous in all of its guises.

The author provides instructions for making a compete meal from main dishes based on lamb, beef, fish, and chicken to salads, vegetables, and condiments to sweets, beverages and breads... and gives interesting history on certain dishes.