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1
Bring 3 quarts of water to a boil and add 1 tablespoon of salt.
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2
Set up an ice bath nearby.
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3
Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath.
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4
Once cooled, remove and set aside to dry on a plate.
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5
Ina 12 to 14-inch saute pan, heat the oil until just smoking.
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6
Add the pine nuts, garlic, currants, caperberries and red pepper flakes, and saute until the pine nuts are golden brown, about 2 minutes.
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7
Add the white wine and tomato sauce and bring to a simmer.
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8
Add the couscous and bring to a boil.
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9
Add the calamari, stir to mix, and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque.
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10
Toss in the scallions.
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11
Season with salt and pepper, pour into a large warm bowl, sprinkle with the reserved scallions, drizzle with olive oil and serve immediately.
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12
In a 3-quart saucepan, heat the olive oil over medium heat.
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13
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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14
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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15
Add the tomatoes and juice and bring to a boil, stirring often.
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16
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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17
Season with salt and serve.
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18
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
