1. Boil 6 cups of water with a pinch of salt. Set up an ice bath. Cook the couscous for about 1.5-2 minutes in the boiling water. Drain it and immediately transfer the couscous into the ice bath. Once the couscous is cooled drain it and set it aside to dry.
2. Meanwhile, in a large saute pan heat up your oil. Add the pine nuts, currants, and red pepper flakes to taste. Saute at medium heat until the pine nuts look toasted, about 5 minutes. Add the tomato sauce and bring it all to a light boil.
3. Add in the sliced caperberries, Kalamata olives, and the couscous and mix well. Then add the cut calamari rounds and tentacles. Cook until the calamari is completely opaque. I like a thinner, soupier consistency for the sauce so I add some water to the mix until I reach the desired consistency (about 1/2 cup). Season with salt and pepper to taste. Garnish with scallions and serve hot.