This was inspired by what might have been an epic failure when I tried to make Mario Batali's 2-Minute Calamari, Sicilian Lifeguard Style. I forgot to pre-cook the couscous and had to spend 30 minutes stirring in extra water while my dinner guests twiddled their thumbs at the table. I became smitten with cooking couscous or fregola like a risotto. I vary this recipe with calamari or seared tuna and sometimes white beans if I'm cooking for vegetarians. The sugar might seem a little unconventional, but it helps cut the acidity of the tomatoes.

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