Pan-Seared Italian Grilling Cheese with Lemony Couscous and Kale

If you haven’t tried grilling cheese yet, get ready for a treat. This firm cheese crisps up beautifully in the pan while the inside turns soft and melty. Coated in Italian seasoning and pan-seared until golden, it’s the star of this quick vegetarian dinner.

Alongside, you’ll enjoy a lemony couscous studded with sautéed kale and sweet grape tomatoes. The caramelized onions add a touch of sweetness and a squeeze of fresh lemon brightens every bite. It’s a colorful, satisfying meal that comes together in about 30 minutes.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the vegetables: Halve, peel and thinly slice the onion. Remove and discard any large stems from the kale (use all if making 4 servings) and chop the leaves into bite-size pieces. Halve the grape tomatoes lengthwise. Peel and mince the garlic. Zest the lemon, then quarter it.
2. Caramelize the onion and cook the kale: Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the onion, season with salt and pepper and 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 jammy, 2-3 minutes more. Add another drizzle of oil and the chopped kale; cook, stirring, until 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. Toast and cook the couscous: Heat a drizzle of oil in a small pot over medium-high heat. Add the couscous, garlic and half the Italian seasoning (reserve the rest). Cook, stirring, until the couscous is lightly toasted, 1-2 minutes. Add ¾ cup water (1½ cups for 4 servings) and the veggie stock concentrate. Bring to a boil, then reduce to a low simmer, cover and cook until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
4. Pan-sear the grilling cheese: Slice the grilling cheese into 4 pieces (8 pieces for 4 servings). Place the remaining Italian seasoning on a plate and coat the cheese pieces on all sides, pressing to adhere. Heat a drizzle of oil in the reserved pan over medium-high heat. Add the cheese and cook until browned, 1-2 minutes per side.
5. Combine and serve: Add 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. Divide the couscous mixture between plates, top with the pan-seared cheese and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-hard cheese that holds its shape when heated, developing a crispy crust while becoming soft and melty inside. It’s similar to halloumi.

Can I use a different type of cheese?

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

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 and the cheese in a dry skillet to re-crisp.