Bursting with the aromatic flavors of saffron, chorizo and garlic, this chicken and couscous dish is a winning weeknight dinner. When developing this recipe, we started with classic chicken and rice but found that the rice was not cooking at the same rate as the chicken in the multicooker — we ended up with either stubbornly crunchy rice or egregiously overcooked chicken.

Since tasters loved the Spanish flavor profile of the dish, we went in search of a different grain that would work in tandem with the chicken. A few tests revealed that couscous was the crowd favorite, and it couldn’t have been simpler: Couscous doesn’t require cooking at all, just soaking, which meant we could add it to the pot after pressure or slow cooking and allow it to simply absorb the ultraflavorful cooking liquid. If using the slow cook function, begin checking the chicken’s temperature after one hour and continue to monitor until it is done.

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