Za’atar-Crusted Grilling Cheese with Sumac Roasted Veggies and Couscous

Have you ever thought about grilling cheese? Not a sandwich, but a thick slab of cheese placed directly in a hot pan until the outside is beautifully charred and the inside is warm and melty. This za’atar-crusted grilling cheese is a revelation and it’s surprisingly easy to make at home.

In this recipe, the cheese is dredged in za’atar, a Middle Eastern spice blend, then pan-seared to perfection. It’s served atop fluffy whole wheat Israeli couscous and tender roasted zucchini and onions dusted with tangy sumac. A squeeze of fresh lemon and a sprinkle of basil tie everything together for a satisfying, flavor-packed meal.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Whole Wheat Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1-inch-thick wedges. Finely mince 1 wedge. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve tomatoes. Pick basil leaves from stems; discard stems. Thinly slice leaves.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, tossing, until onion is softened and couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and stock concentrate. Bring to a boil, then lower heat, reduce to a simmer and cover. Cook until tender, 10-12 minutes.
3. Toss zucchini, onion wedges, sumac and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Broil (or bake) until lightly charred, 10-15 minutes, tossing halfway through.
4. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Take 4 oz grilling cheese (about half the package) and cut into 2 large slices. Place za’atar on a plate. Press cheese into za’atar to evenly coat all over. Add to pan and cook until browned, 2-3 minutes per side.
5. Transfer couscous to a large bowl once done simmering. Stir in tomatoes, half the basil, a squeeze of lemon juice and lemon zest. Season with salt and pepper.
6. Divide couscous between plates. Top with zucchini, onion and grilling cheese. Garnish with remaining basil and serve with remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-hard cheese that doesn’t melt completely when heated, making it perfect for pan-searing or grilling. Halloumi is a common variety.

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks much faster (about 5 minutes). Adjust accordingly.

What can I substitute for za'atar?

Za’atar is a blend of thyme, sesame seeds, sumac and salt. You can make your own by mixing dried thyme, toasted sesame seeds and sumac in equal parts.