Crispy Za’atar Grilled Cheese with Sumac Roasted Vegetables and Couscous

Have you ever thrown a slab of cheese directly onto a hot pan until it’s gloriously charred on the outside and warm and melty on the inside? That’s exactly what we’re doing here. This recipe features a block of grilling cheese-a firm, semi-soft cheese that holds its shape when heated-coated in za’atar, a fragrant Middle Eastern spice blend of thyme, sesame and sumac.

We serve the golden-brown cheese over a bed of fluffy whole wheat Israeli couscous tossed with juicy grape tomatoes, fresh basil and a squeeze of lemon. On the side, tender zucchini and red onion wedges are roasted with tangy sumac until lightly charred. It’s a quick, satisfying vegetarian dinner that feels special but comes together in under 30 minutes.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high or oven to 500°F. Wash and dry all produce. Halve the zucchini lengthwise, then cut into long thin wedges. Halve and peel the red onion, then cut into 1-inch-thick wedges. Finely mince one small wedge of onion. Zest the lemon until you have 1 teaspoon zest, then cut the lemon into wedges. Halve the grape tomatoes. Pick the basil leaves from the stems and thinly slice the leaves.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the minced onion and whole wheat Israeli couscous. Cook, tossing, until the onion is softened and the couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and the veggie stock concentrate. Bring to a boil, then reduce the heat to low, cover and simmer until the couscous is tender, 10-12 minutes.
3. On a baking sheet, toss the zucchini wedges, onion wedges, sumac and a generous drizzle of olive oil. 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 nonstick pan over medium-high heat. Cut the grilling cheese into two large slices (about 2 oz each). Place the za’atar on a plate and press the cheese slices into the za’atar to coat evenly on all sides. Add the cheese to the pan and cook until browned, 2-3 minutes per side.
5. When the couscous is done, transfer it to a large bowl. Stir in the halved tomatoes, lemon zest, half the sliced basil and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Divide the couscous between plates. Top with the roasted zucchini and onion and the za’atar-crusted grilling cheese. Garnish with the remaining basil and serve with lemon wedges on the side for squeezing over the top.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-soft cheese with a high melting point, so it holds its shape when heated. It gets beautifully browned and crispy on the outside while staying soft and melty inside. Halloumi is a common variety.

Can I use regular couscous instead of Israeli couscous?

Yes, but the cooking time and liquid ratio will differ. Israeli couscous is larger and chewier; regular couscous cooks much faster (about 5 minutes) and requires less water. Adjust accordingly.

What can I serve with this dish?

This dish is quite filling on its own, but you could add a simple green salad or some warm pita bread on the side.