It’s been me and one-pot meals against the world lately when I’m trying to get dinner on the table quickly but still want something nutritious and tasty. This Hatch Chile Sausage & Veggie Skillet with pearl couscous instantly won me and my husband over. The spicy sausage gets seared until golden, fresh veggies sauté until just tender, and then everything gets tossed with perfectly tender pearl couscous. I found my sausages at H-E-B, but if you’re not in Texas, don’t worry, I’ve got plenty of substitutions below.

The best part is that this dish comes together in under 30 minutes in a single pan. Leftovers save beautifully in the fridge and reheat like a dream. Honestly, I don’t know how I hadn’t thought of making a sausage skillet sooner, but this one is officially on repeat.

Why You’ll Love this Recipe:

• One pan: Everything cooks together in a single skillet, which means easy cooking and even easier cleanup.
• Weeknight-friendly: On the table in about 30 minutes, perfect for busy evenings.
• Sausage switch-up: A fun way to break out of the chicken or ground beef rut and add something different to your weeknight protein lineup.
• Wholesome and delicious: Loaded with veggies, hearty couscous, and protein for a balanced, satisfying meal.
• No waste: Any leftovers taste just as good reheated from the fridge!

Ingredients for Hatch Chile Sausage & Veggie Skillet:

Sausages: I bought pre-cooked Hatch chile sausages from H-E-B. The Hatch flavour and spice are incredible, and I love that you only have to heat them so they’re ready super quickly.  If you’re not in Texas, Target makes a version of Hatch chile sausages, or check your grocery store for a local version. The Spicy Jalapeño Chicken Sausage from Trader Joe’s would also be a great swap! Note: If you choose raw sausages, make sure you cook until the sausage reaches an internal temp of 160°F for pork/beef, or 165°F for chicken/turkey.

Pearl couscous: An underrated ingredient, in my opinion! These little pasta pearls make the perfect base for this skillet. They soak up all of the delicious seasonings left in the pan from the veggies and sausage, and they cook quicker than rice or orzo. Make sure to use pearl couscous, not regular couscous, which cooks too fast and won’t absorb the broth properly.

Broth: The couscous simmers in chicken broth until perfectly tender, adding savoury depth to every bite. Vegetable or beef broth would work just as well.

Bell peppers: I used 1 yellow and 1 red, chopped into bite-sized pieces. They add sweetness, colour, and subtle crunch. Any colour works.

Zucchini: Sliced into half moons. It cooks quickly and adds freshness to balance the richer sausage.

Onion: A chopped onion brings that essential base of flavour to the skillet.

Garlic: Three cloves, minced, for depth and aroma.

Seasonings: Chili powder, celery salt, oregano, regular salt, and black pepper keep the couscous and veggies well-seasoned without overpowering the sausage.

Garnish: I like a squeeze of lemon and some fresh chopped herbs like Italian parsley, cilantro, or chives to brighten everything up before serving.

Prep for Hatch Chile Sausage & Veggie Skillet:

• Slice your sausages into round pieces that are about ¼ inch thick.
• Chop the onion, bell peppers, and zucchini, and mince the garlic.
• Rinse and chop the fresh herbs for your garnish.
• Assemble the spice blend for the rice: chili powder, celery salt, salt, and black pepper.
• Measure out the pearl couscous and chicken broth.

How to Make Hatch Chile Sausage & Veggie Skillet:

Step One:

Heat a drizzle of olive oil over medium heat, then add in the sliced sausages. Sauté until nicely browned, then remove from the pan and set aside.

Step Two:

In the same pan, add the chopped onion and let it soften. Next add in the chopped bell peppers and zucchini, along with your seasonings. Sauté for 2 minutes then add the garlic and sauté until fragrant. Remove the veggies from the pan and set aside.

Step Three:

Add pearl couscous to the pan, stirring for a minute so that it toasts lightly. Once toasted, add the chicken broth and let this come to a bubble, then cover fully and simmer for about 8 minutes.

Step Four:

Once the couscous has absorbed the liquid, add back in the sausage and veggies. Stir to combine, adjust seasonings to your liking, then serve with a squeeze of lemon and some fresh herbs!

Substitutions for Hatch Chile Sausage & Veggie Skillet:

Sausages: If you can’t find Hatch chile sausages, a jalapeño sausage is a great swap. Hot or sweet Italian sausage also works—choose a mild version if you want a more family-friendly flavour profile.

Pearl Couscous: Pearl couscous has the perfect chew, but orzo makes a good substitute if needed. Just increase the broth and cook time slightly to get it tender.

Bell peppers: Any colour bell peppers will work. For extra heat, try swapping in a chopped Hatch chile or poblano pepper as part of the mix. You can try chopped carrots if you don’t like peppers, just cook a little longer to soften them.

Zucchini: Yellow squash makes an easy swap here, or add another bell pepper if you don’t have zucchini.

Spices: The chili powder, celery salt, regular salt, and pepper can all be adjusted to your taste. Add paprika, cumin, or red pepper flakes if you’d like more heat or smokiness.

Herbs: Garnish with whatever fresh herbs you enjoy—Italian parsley, cilantro, chives, or dill all work beautifully.

How to Store Hatch Chile Sausage & Veggie Skillet:

Fridge:
Store any leftovers in an airtight container in the fridge for up to 4 days. The couscous, sausage, and veggies reheat really well—just pop them in the microwave or warm them in a skillet with a splash of broth or olive oil.

Freezer:
This skillet can also be frozen. Let everything cool completely, then transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove for best texture.

This is one of those meals that’s just as good the next day, making it perfect for meal prep or easy weeknight leftovers. Tag me on social if you try this one out, @britacooks! xx