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

Have you ever thought about grilling cheese? Not a sandwich, but a thick slab of cheese placed directly on the heat until the outside is beautifully charred and the inside is warm and melty. It might surprise you, but it’s absolutely delicious.

This recipe features a block of grilling cheese dredged in za’atar, a Middle Eastern spice blend, then pan-seared to perfection. It’s served over fluffy couscous with tender zucchini and onion roasted with tangy sumac. Every bite is a delightful mix 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

2.5 ounce 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 cut into long, thin 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 ¾ cup water (1½ 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 veggies roast, 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 za’atar, 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 roasted veggies, half the cilantro and a squeeze of lemon juice. Season with salt and pepper.
6. Divide the couscous mixture between plates. Top with the grilling cheese and the remaining roasted veggies. Garnish with the remaining cilantro. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a semi-hard cheese with a high melting point, making it ideal for pan-frying or grilling without losing its shape. Halloumi is a common variety.

Can I use a different type of cheese?

Yes, halloumi or paneer are good substitutes. Avoid soft cheeses that will melt completely.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. It contains dairy and gluten, so check labels if you have allergies.