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

Have you ever tried grilling cheese directly on the heat? It might sound unusual, but the result is a beautifully charred exterior with a warm, melty interior that’s simply irresistible. This recipe takes grilling cheese to the next level by coating it in za’atar, a fragrant Middle Eastern spice blend and serving it over fluffy couscous with tender zucchini and onions dusted with tangy sumac.

Perfect for a quick weeknight dinner, this dish comes together in just 30 minutes. The combination of creamy cheese, spiced vegetables and bright lemon creates a balanced and satisfying meal that will surprise and delight your taste buds.

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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 Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 cut into long, thin 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 3/4 cup water (1 1/2 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 veggies cook, slice the grilling cheese into four large pieces (eight pieces for 4 servings). Place the za’atar spice on a plate. Coat the cheese pieces in the spice, pressing to adhere. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the cheese and cook until browned, about 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 veggies, half of the cilantro and a squeeze of lemon juice. Season with salt and pepper.
6. Divide the couscous mixture among plates. Top with the grilling cheese and the remaining broiled veggies. Garnish with the remaining cilantro. Serve with the remaining 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 pan-frying or grilling. It has a high melting point, so it holds its shape while developing a crispy, golden crust.

Can I use a different type of cheese?

Yes, halloumi is the most common substitute and works perfectly. You can also try paneer or queso blanco, which have similar properties.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the cheese and veggies in a skillet over medium heat to restore crispiness.