We know what you might be thinking: Cooking paella for guests sounds like it could be nerve-wracking. By the time the meat is done, has the rice overcooked? Or, is the rice undercooked, because the meat cooked more quickly than you anticipated? With this recipe from his new book
Just Cook It!, Justin Chapple takes the guesswork out by using couscous in the place of rice. It's a more foolproof grain, and just as tasty when you match it with chicken, andouille sausage, garlic, tomatoes and peas.
Get the recipe: Couscous Paella with Chicken & Andouille
