Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.
In a 12- to 14-inch sauté pan, heat the oil until just smoking. Add the pine nuts, currants, and red pepper flakes and sauté until the nuts are just golden brown, about 2 minutes. Add the caperberries, tomato sauce, and couscous and bring to a boil. Add the calamari, stir to mix, and simmer for 2 to 3 minutes, or until the calamari is just cooked and completely opaque. Season with salt and pepper, pour into a large bowl, sprinkle with scallions, and serve immediately.
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrots and cook 5 minutes more, until carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.