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! This recipe features a block of grilling cheese crusted with za’atar, a Middle Eastern spice blend, pan-seared until golden and melty inside. It’s served alongside tender zucchini and red onion seasoned with tangy sumac, all on a bed of fluffy Israeli couscous.

The combination of warm, creamy cheese, charred vegetables and bright lemon-cilantro couscous makes for a satisfying and unique meal. Perfect for a quick weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView 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

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 for 4 servings). Place the za’atar spice on a plate and coat the cheese pieces, 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 among plates. Top with the remaining broiled vegetables and the za’atar-crusted grilling cheese. Garnish with the remaining cilantro and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese?

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

What can I serve instead of couscous?

Quinoa, rice or orzo would be great alternatives.

Is this recipe vegetarian?

Yes, the recipe is vegetarian. The sirloin steak listed is optional and not used in the instructions; the dish focuses on the grilled cheese and vegetables.