Bring 3 quarts of water to a boil and add 1 tablespoon of salt.

Set up an ice bath nearby.

Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath.

Once cooled, remove and set aside to dry on a plate.

In a 12 to 14-inch saute pan, heat the 1/4 cup olive oil until just smoking.

Add the pine nuts, garlic, currants, caperberries and red pepper flakes, and saute until the pine nuts are golden brown, about 2 minutes.

Add the white wine and tomato sauce and bring to a simmer.

Add the couscous and bring to a boil.

Add the calamari, stir to mix, and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque.

Toss in the scallions.

Season with salt and pepper, pour into a large warm bowl, sprinkle with the reserved scallions, drizzle with olive oil and serve immediately.

In a 3-quart saucepan, heat the 1/4 cup olive oil over medium heat.

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Add the tomatoes and juice and bring to a boil, stirring often.

Lower the heat and simmer for 30 minutes until as thick as hot cereal.

Season the tomato sauce with salt and serve.

The tomato sauce holds 1 week in the refrigerator or up to 6 months in the freezer.