Fill a medium sauce pan half way with water, salt with 1 tablespoon Kosher salt and bring to a boil.
Boil Israeli couscous for 2 minutes, stirring to prevent clumps. Drain and then submerge in ice water to cool and stop cooking process. When cooled, drain again and set aside.
In a Dutch oven or large sauce pot, heat olive oil over medium-high heat. Add pine nuts, onion, garlic, currants and dried red pepper flakes, saute for 2 minutes, or until vegetables have started to soften.
Add white wine and tomato sauce, bringing to a simmer. Add couscous, increasing heat to a low boil.
Lastly, add seafood and caper berries, cooking for an additional 3-4 minutes or until seafood is just cooked.
Serve immediately, garnishing with Maldon sea salt, extra virgin olive oil and scallions, if desired.
If you've tried this recipe come back and let us know how it was!
* Thinly sliced is faster and will have a milder garlic flavor, while mincing will produce more garlicky taste.