In a 12- to 14-inch sauté pan, heat oil until just smoking. Add pine nuts, currants and chili flakes and sauté until nuts are just golden brown, about 2 minutes. Add caper berries, tomato sauce, and couscous and bring to a boil. Add calamari, stir to mix and simmer for two to three minutes, or until calamari is just cooked and completely opaque. Season with salt and pepper, pour into a large warm bowl, sprinkle with scallions and serve with warm Panelle.