© Lucy Schaeffer
Active Time
Total Time
Serves : 4

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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