1 cup Israeli couscous, blanched 2 minutes and refreshed with cold water
1 1/2 pounds cleaned calamari, tubes cut into 1/4 inch rings, tentacles
Salt and freshly ground pepper
2 cups basic tomato sauce
3 scallions, thinly sliced
How to Make It
In a 12 to 14 inch sauté pan, heat oil until just smoking. Add pine nuts, currants and chili flakes and sauté until nuts are just golden brown, about 2 minutes. Add caperberries, tomato sauce and couscous and bring to a boil. Add calamari, stir to mix and simmer 2 to 3 minutes, or until calamari is just cooked and completely opaque. Season with salt and pepper and pour into a large warm bowl. Sprinkle with scallions and serve.
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