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

Did you know you can grill cheese directly in a pan-no sandwich required? This recipe features a block of grilling cheese (like halloumi) coated in aromatic za’atar, then seared until the outside is beautifully golden and the inside is warm and melty. It’s a delightful surprise that’s both simple and impressive.

Served over fluffy Israeli couscous and alongside tender zucchini and red onion dusted with tangy sumac, this dish is a celebration of Middle Eastern flavors. Bright grape tomatoes and fresh cilantro add color and freshness. Ready in just 30 minutes, it’s a perfect weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Add the Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
2. While the couscous cooks, prepare the vegetables. Halve and peel the red onion, then cut into 1/2-inch wedges. Trim the zucchini and cut into 1/2-inch half-moons. Halve the grape tomatoes. Zest and juice the lemon. Pick the cilantro leaves from the stems.
3. In a small bowl, combine the za’atar spice with a pinch of salt and pepper. Pat the grilling cheese dry, then coat all sides with the za’atar mixture, pressing gently to adhere.
4. Heat 2 teaspoons of cooking oil in a large nonstick skillet over medium-high heat. Add the onion wedges and zucchini, season with salt, pepper and the sumac. Cook, stirring occasionally, until lightly browned and tender, about 5-7 minutes. Add the grape tomatoes and cook 1 minute more. Transfer the vegetables to a plate and cover to keep warm.
5. Wipe the skillet clean and add the remaining 2 teaspoons of cooking oil over medium-high heat. Add the za’atar-crusted grilling cheese and cook until the underside is golden and crispy, about 2-3 minutes. Carefully flip and cook the other side until golden, another 2-3 minutes. The cheese should be warm and slightly soft inside.
6. To serve, fluff the couscous and stir in the veggie stock concentrate and a drizzle of olive oil. Divide the couscous between plates. Top with the sumac-spiced vegetables and the za’atar-crusted grilling cheese. Garnish with fresh cilantro and a squeeze of lemon juice.

Recipe Tips

FAQ

Can I use a different type of cheese?

This recipe is designed for grilling cheese (such as halloumi or kasseri) because it holds its shape and develops a crispy crust when pan-fried. Other semi-hard cheeses like paneer may work, but the texture and melt will differ.

Is this recipe vegan?

The ingredients listed are vegan-friendly, including the grilling cheese which is typically made from plant-based ingredients. However, always check the label of your specific grilling cheese to confirm it’s vegan.

Can I prepare this dish ahead of time?

The couscous and vegetables can be cooked in advance and reheated. The cheese is best cooked fresh to maintain its crispy exterior and warm, melty interior.