Pan-Seared Italian Grilling Cheese with Lemon Couscous, Salmon and Kale

This dish brings together crispy, melty grilling cheese with a bright and hearty couscous medley. The cheese is coated in Italian seasoning and pan-seared until golden, while the couscous is infused with lemon and mixed with sautéed kale, caramelized onions and sweet grape tomatoes. A perfectly cooked salmon fillet completes the meal, making it a colorful and satisfying plate.

Whether you’re looking for a new weeknight favorite or a way to impress guests, this recipe delivers bold flavors and beautiful presentation. The combination of textures-from the creamy cheese to the tender couscous and crisp-tender vegetables-will keep everyone coming back for more.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Remove and discard any large stems from half the kale (use all for 4 servings); chop the leaves into bite-size pieces. Halve the grape tomatoes lengthwise. Peel and mince the garlic. Zest and quarter the lemon.
2. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 8-10 minutes. Add ¼ cup water (⅓ cup for 4 servings) and 1 teaspoon sugar. Cook, stirring, until the onion is caramelized and jammy, 2-3 minutes more. Add another drizzle of oil and the chopped kale. Cook, stirring, until the kale is wilted and tender, 5-7 minutes. Add the tomatoes and cook until just softened, 1-2 minutes. Season with salt and pepper. Transfer the vegetables to a large bowl and wipe out the pan.
3. While the vegetables cook, heat a drizzle of oil in a small pot over medium-high heat. Add the couscous, garlic and half the Italian seasoning (save the rest for the cheese). Cook, stirring, until the couscous is lightly toasted, 1-2 minutes. Add 1 cup water (2 cups for 4 servings) and the stock concentrate. Bring to a boil, then reduce to a low simmer and cover. Cook until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
4. While the couscous cooks, slice the grilling cheese into four pieces (eight pieces for 4 servings). Place the remaining Italian seasoning on a plate. Coat the cheese pieces in the seasoning, pressing to adhere. Heat a drizzle of oil in the pan used for the vegetables over medium-high heat. Add the cheese and cook until browned, 1-2 minutes per side.
5. Transfer the cooked vegetables to the pot with the couscous. Stir in the lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. Reheat over medium-low heat if needed.
6. Divide the couscous mixture between plates. Top with the grilling cheese and serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Grilling cheese is ideal because it holds its shape when heated and becomes melty inside. Halloumi is a great substitute if you can’t find grilling cheese.

Can I make this recipe without salmon?

Yes, the dish is still delicious without salmon. You can add extra vegetables or a plant-based protein like chickpeas for a vegetarian option.

How do I store leftovers?

Store the couscous mixture and cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat the couscous in a pan with a splash of water and reheat the cheese in a dry pan over medium heat.