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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Review Body: We had everything in the pantry or fridge bought fresh calamari and ready made Israeli couscous. Added garbanzo beans because we had some opened. To the sauce I also added anchovies and fennel softened in the olive oil. Absolutely so delicious. Didn't need to add the other ingredients but we had it.