Za’atar Crusted Grilling Cheese with Sumac Roasted Veggies and Couscous

Ever thought you could grill cheese? Not a sandwich, but a thick slab of cheese thrown directly onto the heat until the outside is beautifully charred and the inside is warm and melty. It’s a game-changer and this recipe pairs it with fluffy couscous and tangy sumac-roasted vegetables for a satisfying vegetarian dinner.

The key is using a firm grilling cheese (like halloumi or kasseri) that holds its shape when heated. Coated in za’atar-a fragrant Middle Eastern blend of thyme, sesame and sumac-the cheese develops a crispy, herbaceous crust. Served over lemony couscous with tender zucchini and onion, every bite is a balance of textures and flavors.

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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

0.5 cup Whole Wheat 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 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high or oven to 500°F. Wash and dry all produce. Halve the zucchini lengthwise, then cut into long, thin wedges. Halve and peel the red onion, then cut into 1-inch-thick wedges. Finely mince one small wedge of onion. Zest the lemon until you have 1 teaspoon, then cut the lemon into wedges. Halve the grape tomatoes. Roughly chop the cilantro leaves and stems.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the minced onion and couscous. Cook, stirring, until the onion is softened and the couscous is lightly toasted, about 2-3 minutes. Pour in 1 cup water and the veggie stock concentrate. Bring to a boil, then lower the heat to a simmer, cover and cook until the couscous is tender, 10-12 minutes.
3. On a baking sheet, toss the zucchini and onion wedges with a generous drizzle of olive oil, the sumac, salt and pepper. Broil (or bake), tossing halfway through, until lightly charred and tender, 10-15 minutes.
4. Take about 4 ounces of the grilling cheese (half the package) and cut into two large slices. Pour the za’atar onto a plate. Press each cheese slice into the za’atar to coat evenly on all sides. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the cheese and cook until browned, 2-3 minutes per side.
5. Transfer the cooked couscous to a large bowl. Stir in the tomatoes, lemon zest, half of the roasted veggies, half of the cilantro and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Divide the couscous between plates. Top with the za’atar-crusted grilling cheese and the remaining roasted veggies. Garnish with the remaining cilantro. Serve with the remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-hard cheese with a high melting point, such as halloumi or kasseri. It holds its shape when heated, developing a crispy crust while staying soft inside.

Can I use regular couscous instead of Israeli couscous?

Yes, but the cooking time and liquid ratio will differ. Israeli couscous is larger and chewier; if using regular couscous, follow the package instructions.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. The cheese is made from milk and the stock concentrate is vegetable-based.