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

Did you ever think you could grill cheese-not a sandwich, but a big hunk of cheese directly on the heat? The outside gets beautifully charred while the inside turns warm and melty. It’s surprising and absolutely delicious.

In this recipe, we dredge grilling cheese in za’atar, a Middle Eastern herb blend, then serve it over fluffy couscous and tender, sumac-roasted zucchini and onions. It’s a quick, flavor-packed meal that’s sure to become a favorite.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve, peel and cut the red onion into 1-inch-thick wedges. Finely mince one wedge. Zest the lemon until you have 1 teaspoon zest, then cut the lemon into wedges. Halve the zucchini lengthwise, then slice each half into long, thin wedges. Halve the grape tomatoes. Pick the basil leaves from the stems; discard stems. Thinly slice the leaves.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the minced onion and couscous. Cook, tossing, until the onion is softened and the couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and the veggie stock concentrate. Bring to a boil, then lower the heat, reduce to a simmer and cover. Cook until tender, 10-12 minutes.
3. Toss the zucchini, onion wedges, sumac and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Broil (or bake) until lightly charred, 10-15 minutes, tossing halfway through.
4. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Take 4 ounces of grilling cheese (about half; we sent more than needed) and cut into 2 large slices. Place the za’atar on a plate. Press the cheese into the za’atar to evenly coat all over. Add to the pan and cook until browned, 2-3 minutes per side.
5. Once the couscous is done, transfer to a large bowl. Stir in the tomatoes, half the basil, a squeeze of lemon juice and the lemon zest. Season with salt and pepper.
6. Divide the couscous between plates. Top with the zucchini, onion and grilling cheese. Garnish with the remaining basil and serve with lemon wedges on the side for squeezing over.

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 softens and browns without turning into a puddle.

Can I use a different cheese?

Yes, you can substitute halloumi or paneer, which also hold their shape when cooked. Adjust cooking time as needed.

What can I serve with this dish?

This dish is a complete meal with couscous and veggies, but you can add a simple green salad or warm pita bread on the side.