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

Ever thought you could grill cheese-not in a sandwich, but a big hunk of it right on the heat? It gets beautifully charred on the outside while turning warm and melty inside. This recipe pairs that crispy, herby cheese with tender couscous and roasted zucchini and onion dusted with tangy sumac.

The star is the za’atar-crusted grilling cheese, which cooks in minutes. Serve it over a bed of lemony couscous with roasted veggies and fresh cilantro for a satisfying, veggie-forward meal that’s ready 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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

8 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. Preheat broiler to high. Wash and dry all produce. Trim and halve zucchini lengthwise, then cut into long, thin wedges. Halve, peel and cut red onion into 1-inch-thick wedges; mince one small wedge. Zest and quarter the lemon. Halve grape tomatoes. Roughly chop cilantro.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and Israeli couscous. Cook, stirring, until onion is softened and couscous is lightly toasted, 2-3 minutes. Add ¾ cup water and veggie stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.
3. Meanwhile, toss zucchini and onion wedges on a baking sheet with a large drizzle of olive oil, sumac, salt and pepper. Broil, tossing halfway through, until lightly charred, 10-15 minutes. Watch carefully to avoid burning.
4. While veggies roast, slice grilling cheese into four large pieces. Place za’atar spice on a plate. Coat cheese pieces in za’atar, pressing to adhere. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side.
5. Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the roasted veggies, half the cilantro and a squeeze of lemon juice. Season with salt and pepper.
6. Divide couscous mixture between plates. Top with grilling cheese and remaining roasted veggies. Garnish with remaining cilantro. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a semi-hard cheese with a high melting point, so it holds its shape when heated. It becomes soft and creamy inside while developing a crispy, golden crust. Halloumi is a common variety.

Can I use a different cheese?

Yes, halloumi is the best substitute. Avoid soft cheeses like mozzarella as they will melt too much.

Is this recipe gluten-free?

No, because it contains Israeli couscous which is made from wheat. For a gluten-free version, use quinoa or rice.