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1 cup Israeli or pearl couscous
1¼ cups water or broth
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
1 28-ounce can diced tomatoes
1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole
¼ cup sliced capers
3 cups baby spinach leaves, packed
1 scallion, thinly sliced, for garnish
Bring water or broth to a boil and add couscous. Simmer, covered, for about 10 minutes, until fluffy and al dente, then drain. (To add more flavor, you can toast the dried pearls for a minute or two in a bit of butter or olive oil before simmering.)
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.
Add tomatoes and bring to a fast simmer. Cook for 6 minutes. Add capers and squid and cook for 30 seconds to a minute, just until squid is opaque. Don't overcook! Immediately stir in the spinach and couscous (spinach will wilt). Season with more salt and serve garnished with scallion.