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

Have you ever grilled cheese-not a sandwich, but a block of cheese directly on the heat? It sounds surprising, but the result is incredible: a crispy, charred exterior with a warm, melty center. This recipe pairs that irresistible cheese with tender couscous and roasted vegetables dusted with tangy sumac.

Za’atar, a Middle Eastern spice blend, coats the cheese for an aromatic crust, while the veggies get a bright, lemony finish. It’s a quick, unique dinner that’s sure to become a favorite.

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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 MintView 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. Preheat the broiler to high (or oven to 500°F). Wash and dry all produce. Halve the zucchini lengthwise, then cut into long, thin wedges. Halve and peel the onion, then cut into 1-inch-thick wedges. Finely mince one wedge of onion. Zest the lemon until you have 1 teaspoon zest, then cut the lemon into wedges. Halve the grape tomatoes. Pick the mint leaves from the stems; discard stems and 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 to a simmer, cover and cook until tender, 10-12 minutes.
3. Toss the zucchini and onion wedges with a large drizzle of olive oil, sumac, salt and pepper on a baking sheet. 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. Cut the grilling cheese into two large slices (about 4 oz total). Place the za’atar on a plate and press the cheese slices into the za’atar to coat evenly on all sides. Add to the pan and cook until browned, 2-3 minutes per side.
5. Once the couscous is done, transfer it to a large bowl. Stir in the tomatoes, lemon zest, half the mint and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Divide the couscous between plates. Top with the roasted zucchini and onion and the za’atar-crusted grilling cheese. Garnish with the remaining mint and serve with lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, halloumi is a great substitute as it also holds its shape when grilled. Avoid soft cheeses like mozzarella as they will melt too much.

Is this recipe gluten-free?

The whole wheat Israeli couscous contains gluten. For a gluten-free version, use gluten-free couscous or quinoa.

Can I make this ahead of time?

The couscous and roasted veggies can be made ahead and reheated. Cook the cheese just before serving for the best texture.