Za’Atar-Crusted Grilling Cheese with Sumac-Spiced Zucchini and Couscous

Did you know you can grill cheese directly in a pan? Not a sandwich-just a thick slab of cheese that gets beautifully golden on the outside while turning warm and melty inside. This recipe pairs that crispy, za’atar-coated cheese with tender couscous and charred zucchini and onion dusted with tangy sumac. It’s a surprisingly simple and satisfying vegetarian meal that comes together in under 30 minutes.

The star of the dish is grilling cheese, which holds its shape when heated, developing a delicious crust. Coated in za’atar-a Middle Eastern blend of herbs, sesame and sumac-it becomes fragrant and savory. Served over lemon-kissed couscous with sweet tomatoes and charred vegetables, every bite is a balance of textures and bright, earthy flavors.

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Ingredients

1 unit Veggie Stock ConcentrateView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat broiler to high. Wash and dry produce. Halve, peel and cut onion into 1-inch-thick wedges; mince one wedge. Trim and halve zucchini lengthwise; thinly slice lengthwise into long wedges. Halve tomatoes. Zest and quarter lemon. Roughly chop cilantro.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, stirring, until onion is softened and couscous is lightly toasted, 2-3 minutes. Add 1 cup water (2 cups for 4 servings) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to use in step 5.
3. Meanwhile, toss 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 veggies cook, slice grilling cheese into four large pieces (eight pieces for 4 servings). Place Za’atar Spice on a plate. Coat cheese in spice, pressing to adhere. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side.
5. Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the broiled veggies, half the cilantro and a squeeze of lemon juice. Season with salt and pepper.
6. Divide couscous mixture between plates. Top with remaining broiled veggies and grilling cheese. Garnish with remaining cilantro. Serve with 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 develops a golden crust while staying soft inside.

Can I use a different cheese?

Yes, halloumi is the most common substitute and works similarly. Avoid soft cheeses like mozzarella as they will melt too much.

Is this recipe gluten-free?

No, the Israeli couscous contains wheat. For a gluten-free version, substitute with quinoa or rice.