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

Have you ever thought about grilling cheese-not in a sandwich, but as a big, glorious slab right on the heat? The outside gets beautifully charred while the inside turns warm and melty. It’s a revelation! This recipe pairs that crispy, herby cheese with fluffy whole wheat couscous and tender zucchini and onion dusted with tangy sumac.

The star is the za’atar crust, a Middle Eastern blend of sesame, thyme and sumac that adds incredible flavor. Served over a bed of couscous with roasted veggies and fresh basil, this dish is simple enough for a weeknight but impressive enough for guests. Ready in about 30 minutes, it’s a vegetarian dinner that will surprise and delight.

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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

0.5 ounce BasilView 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

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 zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1-inch-thick wedges. Finely mince 1 wedge. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve tomatoes. Pick basil leaves from stems; discard stems. Thinly slice leaves.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, tossing, until onion is softened and couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and stock concentrate. Bring to a boil, then lower heat, reduce to a simmer and cover. Cook until tender, 10-12 minutes.
3. Toss 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 pan over medium-high heat (use a nonstick pan if you have one). Take 4 oz grilling cheese (about half the package; we sent more than needed) and cut into 2 large slices. Place za’atar on a plate. Press cheese into za’atar to evenly coat all over. Add to pan and cook until browned, 2-3 minutes per side.
5. Transfer couscous to a large bowl once done simmering. Stir in tomatoes, half the basil, a squeeze of lemon juice and lemon zest. Season with salt and pepper.
6. Divide couscous between plates. Top with zucchini, onion and grilling cheese. Garnish with remaining basil and serve with remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

What if I don't have sumac?

You can substitute with a squeeze of lemon juice and a pinch of salt, but sumac adds a unique tangy flavor.

Can I make this dish ahead of time?

The couscous and roasted veggies can be made ahead, but the cheese is best cooked fresh to maintain its crispy crust and melty interior.