Spicy Calamari With Tomato, Caperberries and Pine Nuts

• 1 cup Israeli couscous
• 2 tablespoons extra virgin olive oil
• 1 large shallot, minced
• 1 rosemary sprig
• 4 garlic cloves, minced
• 2 tablespoons pine nuts
• 1/2 teaspoon crushed red pepper flakes, or to taste
• Kosher salt
• 1 28-ounce can diced tomatoes
• 1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole
• 1/4 cup sliced caperberries
• 3 cups baby spinach leaves, packed
• 1 scallion, thinly sliced, for garnish

1. Bring a small pot of water to a boil and add couscous.
2. Cook for 1 minute, then drain.
3. Meanwhile, in a large skillet, heat olive oil.
4. Add shallots and rosemary and saute for about 2 minutes, until shallots are golden.
5. Add garlic, pine nuts, red pepper flakes and salt and saute for 2 minutes.
6. Add tomatoes and bring to a fast simmer.
7. Cook for 6 minutes.
8. Add squid and caperberries and cook for about 2 minutes, until squid is just opaque.
9. Stir in the spinach and couscous (spinach will wilt).
10. Season with more salt and serve garnished with scallion.

couscous, extra virgin olive oil, shallot, rosemary, garlic, nuts, red pepper, kosher salt, tomatoes, bodies, caperberries, baby spinach leaves, scallion

Taken from cooking.nytimes.com/recipes/1012529 (may not work)