Two Minute Calamari (Babbo)

• 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

1. 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.
2. 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.

kosher salt, couscous, extra virgin olive oil, nuts, currants, hot red pepper, caperberries, tomatoe sauce, alamari tubes, kosher salt, fresh ground pepper, scallions

Taken from www.epicurious.com/recipes/member/views/two-minute-calamari-babbo-1225639 (may not work)