This Tapenade Sandwich with Caramelized Bell Peppers, Artichokes Hearts & Goat Cheese is a perfect example of this. It features beautiful ingredients found in Summer Provencal cuisine: red bell peppers, goat cheese, Herbs de Provence (local dried herbs mix) and marinated artichoke hearts – all bound together on a thick layer of salty Black Olive Tapenade.

It’s both briny from the goat cheese and Tapenade and sweet from the caramelized onions and marinated artichoke hearts. It’s crisp from the toasted bread, chewy and tender from the filling.

I think it has it all.

How to make this Tapenade Sandwich with Caramelized Bell Peppers, Artichokes Hearts & Goat Cheese

This recipe begins by toasting bread slices with a small amount of butter. I often like to use multi-grain cereal bread for sandwiches, which provide more nutrients, a nice crunch and nutty flavor. Although, any kind of sandwich bread of your choosing works well in this recipe.

The recipe continues with the making of caramelized onions and bell peppers, which provides a delectable sweetness and meltiness to these sandwiches. The onion and red bell peppers are slowly cooked and caramelized in a frying pan/skillet until soft and melty.

I used red bell pepper, which is the sweetest kind and well-suited for being caramelized. Yellow or orange bell pepper will work well too – but green bell pepper won’t caramelize as nicely. Green peppers, being picked prematurely before being perfectly ripened, don’t receive all the natural sugars that red, yellow or orange do.

Once the onion and pepper are caramelized, the sandwich is finally built. It starts with a thick layer of Black Olive Tapenade, onion and pepper, marinated artichoke hearts, and crumbled goat cheese.

The sandwich is finished off with a drizzle of EVOO and a sprinkle of Herbs de Provence. Herbs de Provence, heavily used in Provencal Cuisine, can be find in spice shops or bulk stores. As a substitute, you can use any dried herbs of your choosing, such a thyme, rosemary, parsley or basil.

My Cooking notes:

• Fresh, homemade Black Olive Tapenade will go a long way for imparting great flavors to this sandwich. Find my recipe for it here.
• Multi-grain cereal bread, such as Rudolph’s Bavarian Multi-Grain Bread, works best here, but you can definitely use any sandwich bread that you might prefer. Pain de Mie works well too.

I hope you’ll love this Tapenade Sandwich with Caramelized Bell Peppers, Artichoke Hearts & Goat Cheese. This is a scrumptious, satisfying meat-less sandwich (and I guarantee you won’t miss the meat!).

This recipe comes together is 30 minutes and gives you enough to make two sandwiches.

You can easily double, or triple the recipe to feed a large crowd. I shared my homemade Black Olive Tapenade recipe here last year and I recommend you make it – which will bring incredible flavor to the sandwiches.

You may also like:

• Provence-Style Tomatoes with Breadcrumbs & Herbs 
• Croque-Madame Sandwich
• French-style Couscous Salad
• Pearl-onion Tart Tatin

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Tapenade Sandwich with Caramelized Bell Peppers, Artichoke Hearts & Goat Cheese

Print Recipe

Serves: 2 sandwiches Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 15 Minutes calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Black Olive Tapenade 
2 slices Multi-Grain cereal bread (ie. Rudolph’s Bavarian Multi-Grain Bread)
½ tbsp butter (7g) salted or unsalted
2 tbsp (30ml) Extra Virgin Olive Oil, divided
1 garlic clove, peeled and chopped finely
½ sweet onion, peeled and sliced in half rounds
1 red bell pepper, seeded and cut in ½-inch (1.25cm) thick slices
½ tbsp (6g) sugar
2 tsp Herbs de Provence, divided
½ tsp salt
½ tsp fresh ground black pepper
2 Marinated Artichoke hearts, quartered (ie. Unico brand)
2 tbsp Soft unripened goat cheese, crumbled (ie. Soignon brand)

Instructions

Prepare the Black Olive Tapenade first, see recipe here.

Step 1 – Prepare the toasts - Cut the bread slices in half, so you have 4 toasts. Spread butter evenly on both sides of the bread and toast in a skillet/frying pan on medium-heat for about 3 minutes on each side until toasted and golden. Set aside.

Step 2 – Caramelize the onion and pepper - In the same skillet/frying pan, over medium heat, add 1 tablespoon (15ml) EVOO. When the oil is warm and almost sizzling, add the garlic, onion, bell pepper and sugar. Cook for about 15 minutes, stirring occasionally, until the onion and pepper are soft and lightly caramelized. Season with 1 tsp Herbs de Provence, salt and pepper. Set aside.

Step 3 -  Assemble the sandwiches - Spread about 2 tablespoons of Black Olive Tapenade on two of the pieces of toast. Top each toast with half of the caramelized onion and pepper, 4 marinated artichoke heart quarters, 1 tbsp crumbled goat cheese, ½ tsp Herbs de Provence, a 1/2tbsp (7.5ml) drizzle of EVOO. Close each sandwich with the remaining toasts and enjoy immediately.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Tapenade Sandwich with Caramelized Bell Peppers, Artichoke Hearts & Goat Cheese appeared first on Pardon Your French.

What is French Couscous Salad (aka French Taboulé)?

If you’ve ever browsed the deli section of a French supermarket, chances are you’ve spotted little individual tubs labeled “Taboulé.”: one of the French’s favorite salads on the go! But while traditional Middle Eastern tabbouleh is studded green with parsley and mint, French taboulé is more of a couscous salad. It swaps bulgur for couscous, uses fewer herbs, and includes sweet raisins, tomatoes and colourful bell peppers.

This French-style Couscous Salad is a summer staple in France – perfect for picnics, barbecues, or light lunches. It’s best served cold, and I love its balance of tangy, savory and sweet – with crisp veggies and chewy couscous and raisins.

It’s fresh, satisfying, and surprisingly simple to prepare too — with just a handful of pantry staples and a few summer vegetables. This recipe is always on a rotation in my kitchen in the Summer and widely enjoyed in French households. It makes a great introduction to French home-style cooking for North American kitchens, or anywhere else you are in the world!

Why You’ll Love This French Couscous Salad

• Fresh and flavorful: Packed with herbs, seasonal veggies, and lemon juice.
• Quick to make: Ready in under 30 minutes (plus chilling time).
• Perfect for meal prep: A great make-ahead recipe that keeps well for days and travels easily.
• A taste of French Summer: A classic side dish in warm-weather meals.

What You’ll Need to Make French Taboulé at Home

• Chicken broth and couscous – For the couscous base, cook medium-grain couscous in low-sodium chicken stock for the best flavor. Medium-grain couscous cooks quickly and fluffs beautifully – avoid pearl couscous for this recipe; the texture is too dense. For a vegetarian version, substitute with vegetable broth or water + ½ tsp salt.
• Extra virgin olive oil – Add it both when cooking the couscous (adds flavor and keeps the couscous from clumping) and later in the dressing.
• Raisins – I love the raisins in this recipe! They add a nice sweetness and satisfying chew. Golden or regular raisins both work.
• Veggies – A mix of diced tomatoes and bell peppers are the traditional mix found in the French taboulé. Choose ripe, juicy tomatoes for the best flavor, like Vine or Roma. The Bell peppers add sweetness and crunch. I love to use a mix of red, yellow and green for vibrant colors.
• Fresh herbs – A mix of parsley and mint is chopped up and added to the salad for freshness, brightness and volume. I feel like this amount of fresh herbs recreates the traditional Taboulé salad I grew up with in France, but feel free to add more if you yearn for a more herbaceous, greener salad.

How to make French Taboulé (Step-by-Step)

1. Rehydrate the Raisins. Soak the raisins in a bowl of water for at least 30 minutes. This softens them and adds a chewy, juicy sweetness to the salad.
2. Prepare the Couscous. Bring chicken broth (or salted water) to a boil. Add olive oil and couscous, stir, cover, and remove from heat. Let steam for 6 minutes, then fluff with a fork. Transfer to a large bowl and allow to cool to room temperature. (Or cook according to the directions on the package of your couscous)
3. Add the Veggies and Herbs. Once cooled, stir in the diced bell peppers, diced tomatoes, chopped parsley and mint, and drained raisins.
4. Make the Dressing. Whisk together lemon juice, EVOO, salt, pepper, cumin, and cayenne. Pour over the couscous mixture and stir well. Cover and refrigerate for at least 2 hours so the flavors meld beautifully.

My Cooking tips

• Add 2 tablespoon of good-quality EVOO to the chicken stock (or water) when steaming the couscous – this will ensure a light and fluffy couscous, every time.
• You can substitute large tomatoes, diced for cherry tomatoes, halved – same quantities apply.
• I know raisins are not everyone’s favorite, but they truly make the salad! They yield that signature chew that make this French taboulé salad so unique. You can swap them if you really don’t like them, but know the texture won’t be as traditional. 

Serving Suggestions

This French couscous salad is endlessly versatile. Serve it cold as:

• A side dish for summer BBQs or grilled meats such as chicken or lamb chops.
• A light lunch with stuffed vegetables or a slice of quiche.
• A picnic-friendly main with a wedge of cheese and a slice of country bread.

I hope you’ll love this classic French Couscous Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• French Egg Salad
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)
• French Lentil Salad with tomatoes and cucumbers
• Authentic Niçoise Salad
• Warm Goat Cheese Salad

French-Style Couscous Salad (Taboulé)

Print Recipe

Serves: 4-6 people Prep Time: 30 minutes Cooking Time: 6 minutes 6 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 13 voted )

Ingredients

For the couscous:
1 ¾ cup chicken-broth (or water with 1/3 tsp salt)
1 ½ cup (10oz) Couscous
2 tbsp (30ml) extra-virgin olive oil
1/3 cup (50g) raisins, not packed
About 2 cups (500g) diced tomatoes
¼ red bell pepper, seeded and diced
¼ green bell pepper, seeded and diced
½ bunch fresh curly parsley, chopped
½ bunch fresh parsley, stemmed and chopped (curly or flat)
6-7 sprigs fresh mint, stemmed and chopped

For the dressing:
½ tsp salt
½ tsp fresh ground black pepper
¼ tsp cayenne pepper
¼ tsp ground cumin
1/2 lemon, juiced
3 tbsp (45ml) extra-virgin olive oil

Instructions

1. Soak the raisins in a bowl with water – the water should cover all the raisins. Let them soak on the counter for a minimum of 30 minutes.
2. Make the Couscous. In a medium pot, bring the chicken stock (or water and salt) to a boil. When the liquid is boiling, stir in the extra virgin olive oil and couscous (the water should barely cover the couscous). Take the pot off the heat and let the couscous steam for exactly 6 minutes (lid-on). After 6 minutes, take the lid off and use a fork to fluff the couscous. Transfer the couscous to a bowl to let it cool down to room temperature.
3. When the couscous has cooled to room temperature, add the diced bell peppers, diced tomatoes, chopped parsley and mint, raisins (drained), and stir.
4. Add the dressing ingredients: the salt, pepper, cayenne pepper, cumin, lemon juice and EVOO. Stir to combine, cover the bowl with a plastic film and chill for at least 2 hours before serving, as this helps the couscous and raisins to soak up the dressing and for the flavors to meld. This Couscous salad should have a slightly moist, pleasantly “chewy” consistency after the 2 hours.

Notes...

Store your French taboulé in an airtight container in the fridge for up to 5 days. It tastes even better the next day!

The post French Couscous Salad (French Taboulé) appeared first on Pardon Your French.

What is Riz Gaxuxa?

Rix Gaxuxa is a rustic dish hailing from Basque Country, a region straddling both Southern France and Northern Spain. Basque cooking embraces both French and Spanish influences and offers a cuisine that is colourful, sun-filled and often with spicy flavors.

I definitely love to turn to Basque recipes to bring sunshine and heat to my kitchen!

Rix Gaxuxa is a risotto with chorizo sausage, bell peppers and chicken pieces, spruced up with Espelette pepper – the traditional spice from Basque country. It is a vibrant mix of flavours that reminds one of Spanish paella – a bit simplified, but just as delicious! A unique feature to this dish is the crumbled hard boiled eggs that are mixed into the final dish just before serving.

This dish finds it roots in peasant Basque Mountain cooking – with “gaxuxa” literally translating to “poor” in the Basque language. The cooking style from the mountainous inland Basque country makes do with fresh and cured meats, and grains and vegetables. On the other hand, coastal Basque cuisine is filled with fish and seafood.

This is a simple, one-pot recipe made with basic ingredients that makes a great introduction to Basque cooking if you’re new to it.

Ingredients you’ll need for this Basque Risotto (Riz Gaxuxa)

Basque cuisine embraces local, fresh ingredients and this recipe is no exception to the rule. So, if cooking from outside of Basque country, here are a few tips to choose your ingredients wisely and recreate Rix Gaxuxa’s authentic flavors in your own kitchen.

1. Onion and garlic. Always a great base to start a savory dish!
2. Chorizo. For this recipe, make sure you opt for Spanish chorizo, which is almost always cured, while Mexican chorizo is typically fresh and requires cooking. Some chorizos are finely ground and have a smoother texture, while others may have a coarser grind, providing a chunkier texture. Chorizo can also vary in spiciness. If you prefer milder sausage, look for chorizo labelled as “mild” or “sweet.” If you enjoy heat, opt for chorizo labelled as “spicy” or “hot.” Whether you prefer a sausage with a smooth or coarse grind, mild or spicy, make sure you choose a good quality chorizo that isn’t full of red coloring. Reading the ingredients’ list on the package will give you this information.
3. Pancetta. Traditionally, riz Gaxuxa includes “ventrèche”, a typical pork belly that is lightly cured. It is commonly used in Southern French cooking, and especially in Basque country and Gascony region too. As a substitute, I like using Italian pancetta, which somewhat similarly recreates the smoky, salty flavors of ventrèche.
4. Bell peppers. For making this recipe approachable and family-friendly, green and red bell peppers are my vegetable of choice in this recipe. Other Rix Gaxuxa’s can call for piquillo peppers, a variety of chili pepper native to Northern Spain. They are small to medium-sized, mild peppers that are typically bright red in color and have a distinct triangular shape, with a blunt end. They are much sweeter than bell peppers and will have a more pronounced taste in the dish. I like both options… take your pick!
5. Chicken breasts. Boneless, skinless chicken breasts are best for this recipe.
6. Chicken stock. The rice gets cooked in chicken stock. I recommend you opt for a low sodium one as this dish is salty enough thanks to the chorizo sausage.
7. Rice. While most risottos are made with short-grain rice, this one is actually best made with long or medium-grain rice. Make sure not to rinse the rice before cooking. We need to keep the starch on the rice to create a creamy texture.
8. Espelette Pepper. The Espelette, a traditional pepper grown in the region, is a hallmark of Basque cooking and only a small sprinkle imparts a unique flavor to any recipe. Espelette pepper is generally considered to have a mild heat level. It is milder than cayenne pepper but still imparts a noticeable warmth to dishes. But unlike some hotter chili peppers, Espelette pepper has a sweet and fruity undertone, with a touch of smokiness too.
9. Eggs. Hard-boiled eggs get crumbled and mixed into the finish dish. It enhances the creamy texture of the dish, while adding extra protein.

Frequently Asked Questions

I can’t find Espelette pepper, can I use a substitute?

Espelette pepper is typically sold in dried, powdered form and can be found outside of France in specialty stores or online. Beyond using it for this dish, it can be a wonderful substitute for traditional chili powders or paprika in recipes, so I highly recommend you grab it if you ever spot it.

As a substitute for 1 tsp of Espelette pepper, you can use ½ tsp smoked paprika +1/4 tsp sweet paprika + 1/4 tsp cayenne pepper, to create this distinctive mix of spicy, sweet and smoky flavor.

How do you store Riz Gaxuxa?

Leftovers can be stored in the fridge, in an airtight container for 3-4 days. This recipe is also freezer-friendly. Allow the cooked dish to cool to room temperature before packing it into a freezer safe container and place in the freezer for up to 3 months.

Audrey’s tips for a perfect risotto:  

• When making a Rix Gaxuxa, or a risotto in general, make sure you do not rinse the rice: you want to keep the starch around the rice to create the creamiest texture possible once cooked. Also take the time to toast the rice slightly in the pan before adding the chicken broth. This helps the rice absorb the liquids more evenly.
• When adding the broth little by little, allow the liquid to be absorbed before adding the next ladle. This gradual process helps release the starches and creates a creamy texture.
• Remember that making a risotto requires attention: stirring the rice regularly helps release starch and creates the desired creaminess. So, stay close to the stove and enjoy the process!

This one-pot recipe is ideal for making on a busy weeknight to feed the whole family. You can end the meal with a slice of traditional Basque cake, for a complete Basque dining experience!

I hope you’ll love this Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chicken recipes to try: 

• Chicken Fricassé with shallots and bacon 
• Classic French Coq au vin rouge 
• Classic French Coq au vin blanc
• Creamy French Chicken Tarragon 
• Classic French Roast Chicken
• French Chicken Marengo
• Chicken and Mushroom Tourte

Basque-Style Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa)

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

2 large onions, peeled
2 garlic cloves, peeled
1 red bell pepper
1 green bell pepper
150g Italian Pancetta, diced
1 Chorizo sausage (150g-200g), sliced
2 chicken breasts (skinless and boneless)
2 tbsp (30ml) extra virgin olive oil
4 cups (1000ml/1.05 quart) chicken stock, ideally low sodium
300g long grain white rice
1 tsp black pepper
1 tsp Espelette Pepper (or substitute – see notes above)
2 large eggs, hard-boiled and peeled
Salt, to taste.

Instructions

Step 1 - Prepare all the ingredients: dice the onions and mince the garlic. Seed and slice the bell peppers into thin strips. Slice the Chorizo sausage in ½-inch (1.25cm) thick slices. Dice the Pancetta in small cubes and divide each chicken breast into 6-8 large chunks.

Step 2 - Heat-up a large frying pan over medium heat with the olive oil. Add the onions and garlic and cook for 2-3 minutes until translucent and slightly golden. Add the chicken pieces and cook for 4-5 minutes until just cooked on the outside, stirring occasionally. Stir in the chorizo and pancetta and cook for 3-4 minutes until sizzling and fragrant.

Step 3 - Stir in the bell peppers and cook for 2-3 minutes until fragrant. 

Step 4- Stir in the rice, black pepper and Espelette pepper. Toast the rice for 3-4 minutes, just until it becomes translucent.

Step 5 - Pour in half of the chicken stock (2 cups/500ml) – it should cover all the rice. Cook, stirring occasionally with a wooden spoon (making sure the rice doesn’t stick to the bottom of the pan) and keep adding stock in small additions, whenever the liquid in the pan is just about fully absorbed. Continue until the rice is fully cooked, and the liquid is almost all absorbed (not completely yet, but almost). 

Step 6 - Crumble the two hard-boiled eggs with the back of a fork and stir them into the rice. Cook for 2-3 minutes more, until all the liquid is absorbed.

Season to taste if needed (salt, pepper), and serve immediately. 

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