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

Ever thought you could grill cheese? Not in a sandwich, but a thick slab of cheese placed directly on the grates until the outside is beautifully charred and the inside is warm and melty. This recipe takes that concept and elevates it with a coating of za’atar, a Middle Eastern spice blend, served over fluffy couscous and tender, sumac-roasted zucchini and onions.

The combination of tangy sumac, earthy za’atar and creamy grilling cheese creates a surprisingly balanced and satisfying dish. It’s quick enough for a weeknight but impressive enough for company. The couscous is cooked with veggie stock concentrate for extra flavor and fresh basil and lemon brighten everything up.

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Ingredients

4 Grilling CheeseView ingredient guideLike ingredientDislike ingredient

0.5 Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.5 BasilView ingredient guideLike ingredientDislike ingredient

1 ZucchiniView ingredient guideLike ingredientDislike ingredient

4 Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 Red OnionView ingredient guideLike ingredientDislike ingredient

1 LemonView ingredient guideLike ingredientDislike ingredient

1 SumacView ingredient guideLike ingredientDislike ingredient

4 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler or grill to high. Halve, peel and cut red onion into 1-inch-thick wedges. Finely mince 1 wedge. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve zucchini lengthwise, then slice each half into long, thin wedges. Halve grape tomatoes. Pick basil leaves from stems and thinly slice.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and Israeli couscous. Cook, tossing, until onion is softened and couscous lightly toasted, 2-3 minutes. Pour in 1 cup water and veggie stock concentrate. Bring to a boil, then lower heat, cover and simmer until tender, 10-12 minutes.
3. Toss zucchini wedges, onion wedges, sumac and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Broil until lightly charred, 10-15 minutes, tossing halfway through. (If using grill, place oiled and seasoned zucchini and onion over direct heat and grill until tender, 10-15 minutes, turning occasionally.)
4. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Cut 4 oz (about half) of the grilling cheese 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. (If grilling, place cheese directly on grates and grill until browned, 2-3 minutes per side.)
5. Once couscous is done, transfer to a large bowl. Stir in halved tomatoes, half the sliced basil, a squeeze of lemon juice and lemon zest. Season with salt and pepper.
6. Divide couscous between plates. Top with roasted zucchini, onion and za’atar-crusted grilling cheese. Garnish with remaining basil and serve with lemon wedges on the side.

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 grilling or pan-frying. It has a high melting point, so it softens and browns without turning into a puddle.

Can I use a different type of cheese?

Yes, halloumi is a great substitute. Feta can also work, but it will be softer and may crumble more.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. The grilling cheese is made from cow’s milk and the stock concentrate is vegetable-based.