Spicy Calamari With Tomato, Caperberries and Pine Nuts

Ingredients

• 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
• ½ 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
• ¼ cup sliced caperberries
• 3 cups baby spinach leaves, packed
• 1 scallion, thinly sliced, for garnish

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    826 calories; 24 grams fat; 3 grams saturated fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 99 grams carbohydrates; 15 grams dietary fiber; 13 grams sugars; 53 grams protein; 528 milligrams cholesterol; 1600 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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

15 minutes