Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous
in the boiling water for 2 minutes, then drain
and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.
Ina 12 to 14-inch saute pan, heat the oil until just smoking. Add the pine nuts
, garlic, currants
, caperberries and red pepper flakes
, and saute until the pine nuts are golden brown, about 2 minutes. Add the white wine and tomato sauce and bring to a simmer
. Add the couscous and bring to a boil. Add the calamari, stir to mix, and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions. Season with salt and pepper, pour into a large warm bowl, sprinkle with the reserved scallions, drizzle
with olive oil and serve immediately.