Za’Atar Crusted Grilling Cheese with Sumac Broccoli and Couscous

Have you ever thought about grilling cheese directly in a pan, no bread needed? This recipe transforms a block of grilling cheese into a golden, melty masterpiece with a fragrant za’atar crust. Paired with tender couscous and sumac-dusted broccoli and onion, it’s a surprisingly simple yet impressive dish.

The key is to coat the cheese generously in za’atar, a Middle Eastern spice blend, then sear it until the outside is beautifully browned and the inside is warm and soft. Serve it over fluffy couscous with charred vegetables and a squeeze of lemon for a bright finish.

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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

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView 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 slice lengthwise into long 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, 2-3 minutes. Add 1 cup water (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 wedges 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 vegetables 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, 1-2 minutes per side.
5. Transfer the cooked couscous to a large bowl. Stir in the tomatoes, lemon zest, half the broiled vegetables, half the cilantro and a squeeze of lemon juice. Season with salt and pepper.
6. Divide the couscous mixture between plates. Top with the remaining broiled vegetables and the grilling cheese. Garnish with the remaining cilantro. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, halloumi or paneer work well as substitutes for grilling cheese.

Is this recipe gluten-free?

No, it contains Israeli couscous which is made from wheat. For a gluten-free version, use gluten-free couscous or quinoa.

Can I make this recipe ahead of time?

The couscous and vegetables can be prepared in advance, but the cheese should be cooked just before serving for the best texture.