Ingredients
1 Tbsp. Kosher Salt
1 cup Israeli couscous
1/4 cup extra virgin olive oil
2 Tblsp. pine nuts
2 Tablsp. currants
1 Tbsp. hot red pepper flakes
1/4 cup caperberries
2 cups basic tomatoe sauce
1.5 pounts cleaned alamari tubes, cut into 1/4 inch rounds, tentacles halved
1/3 tsp. kosher salt
1/4 tsp. fresh ground pepper
3 scallions, thinly sliced
Preparation
Bring 3 quarts of water to a boil and add 1 Tbsp salt. Set up a bowl of ice water nearby. Cook the couscouse in the boiling water for 2 minutes, then drain and immediately plunge into the ice bath. Once cooled, drain the couscouse and set it aside on a plate to dry. In a 12 or 14 inch saute pan, heat the oil until just smoking. Add the pine nuts, currants, and red pepper flakes and saute them until the nuts are just golden brown, about 2 minutes. Add the aperberries, tomato sauce and couscousa and bring to boil. Add the calamari to the pan, stir to mix and simmer for about 2 minutes, or until the calamari is just cooked and opaque. Season with teh salt and pepper, pout into a large warm bol, sprinkle with scallions and serve immediately.
