Grilled Za’atar Cheese with Sumac Zucchini and Couscous

Did you know you can grill cheese directly in a pan? Not a sandwich-just a slab of cheese! When cooked, the outside turns beautifully golden while the inside becomes warm and melty. This recipe uses a firm grilling cheese (similar to halloumi) dredged in za’atar, a fragrant Middle Eastern spice blend.

Serve the crispy cheese over fluffy Israeli couscous with tender zucchini and onion wedges dusted with tangy sumac. It’s a surprisingly delicious and satisfying meal that comes together in under 30 minutes.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Halve, peel and cut the red onion into 1-inch-thick wedges; mince one wedge. Trim and halve the zucchini lengthwise, then slice into long wedges. Halve the grape tomatoes. Zest and quarter the lemon. Roughly chop the cilantro.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the minced onion and Israeli couscous. Cook, stirring, until the onion is softened and the couscous is lightly toasted, about 2-3 minutes. Add 1 cup water (2 cups for 4 servings) and the veggie stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
3. Meanwhile, toss the zucchini and onion wedges on a baking sheet with a large drizzle of oil, sumac, salt and pepper. Broil, tossing halfway through, until lightly charred, 10-15 minutes. Watch carefully to avoid burning.
4. While the vegetables cook, slice the grilling cheese into four large pieces (eight pieces for 4 servings). Place the za’atar spice on a plate and coat the cheese pieces on all sides, pressing to adhere. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the cheese and cook until browned, 1-2 minutes per side.
5. Transfer the cooked couscous to a large bowl. Stir in the halved tomatoes, lemon zest, half of the broiled vegetables, half of the cilantro and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Divide the couscous mixture between plates. Top with the remaining broiled vegetables and the grilled za’atar cheese. Garnish with the remaining cilantro and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, halloumi or paneer work well as substitutes for grilling cheese.

What can I serve instead of couscous?

Quinoa, rice or orzo are great alternatives to Israeli couscous.

Is this recipe vegetarian?

Yes, the recipe is vegetarian. The rib-eye steak listed is optional and not used in the instructions; you can omit it entirely.