Marinated Iberian pork with raisin couscous

Escabeche (pickle or brine) is one of the great cooking techniques bequeathed by the Arabs, originally designed to preserve meat before the days of refrigeration. The sweet-sour taste and tender Iberian pork is balanced by grainy couscous. “We used to serve it with potatoes, but they weren’t as good” Luismi tells me. “Everyone cooks couscous differently,” he adds, but Luismi’s technique works well. If y