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 standalone piece? This recipe does just that: a thick slab of grilling cheese is coated in aromatic za’atar and seared until golden and melty inside. It’s served over a bed of fluffy Israeli couscous mixed with roasted zucchini, red onion and sweet grape tomatoes, all dusted with tangy sumac.

The combination of textures and flavors is irresistible: the crispy, herb-crusted cheese contrasts with the tender vegetables and chewy couscous, while a squeeze of fresh lemon and a sprinkle of cilantro brighten every bite. It’s a satisfying vegetarian dinner that comes together in under 30 minutes.

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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 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and heat broiler to high or oven to 500°F. Wash and dry all produce. Halve zucchini lengthwise, then cut into long, thin wedges. Halve, peel and cut red onion into 1-inch-thick wedges; mince one small wedge. Zest and quarter the lemon. Halve grape tomatoes. Roughly chop cilantro leaves and stems.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and Israeli couscous. Cook, stirring, until onion is softened and couscous is lightly toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4 servings) and veggie stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.
3. Meanwhile, toss zucchini and onion wedges on a baking sheet with a large drizzle of olive oil, sumac, salt and pepper. Broil or bake on top rack, tossing halfway through, until lightly charred, 10-15 minutes.
4. While veggies roast, slice grilling cheese into four large pieces (for 4 servings, cut into eight large pieces). Place za’atar spice on a plate. Coat cheese in za’atar, pressing to adhere. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side.
5. Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the roasted veggies, half the cilantro and a squeeze of lemon juice. Season with salt and pepper.
6. Divide couscous mixture between plates. Top with grilling cheese and remaining roasted veggies. Garnish with remaining cilantro. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, halloumi or paneer are good substitutes as they hold their shape when heated.

What can I serve instead of couscous?

Quinoa, rice or orzo would work well in place of Israeli couscous.

Is this recipe gluten-free?

No, because it contains couscous (wheat). For a gluten-free version, use quinoa or rice and check that the za’atar is gluten-free.