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

Have you ever thought about grilling cheese directly on the heat? Not a sandwich-just a thick slab of cheese that gets beautifully charred on the outside while turning warm and melty inside. It’s a game-changer and this za’atar-crusted version is so delicious it’s become a fan favorite.

In this recipe, you’ll coat grilling cheese in za’atar, a fragrant Middle Eastern spice blend, then pan-sear it until golden. Serve it over fluffy Israeli couscous and tender zucchini and onion roasted with tangy sumac. It’s a quick, vegetarian dinner that’s packed with flavor and texture.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high (or oven to 500°F). Wash and dry all produce. Halve, peel and cut the red onion into 1-inch-thick wedges. Finely mince one of the wedges. Zest the lemon until you have 1 teaspoon of 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 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 Israeli 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 reduce the heat to low, cover and simmer until the couscous is tender, 10-12 minutes.
3. On a baking sheet, toss the zucchini wedges, onion wedges, sumac and a generous drizzle of olive oil. 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. Cut the grilling cheese into 2 large slices. Spread the za’atar on a plate and press the cheese slices into the za’atar to coat evenly on all sides. Add the cheese to the pan and cook until browned, 2-3 minutes per side.
5. Once the couscous is tender, transfer it to a large bowl. Stir in the halved tomatoes, half the sliced basil, a squeeze of lemon juice and the lemon zest. 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 basil and serve with lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese, often halloumi, is a semi-hard cheese with a high melting point, making it perfect for pan-searing or grilling without falling apart.

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes.

Is this recipe vegetarian?

Yes, it is vegetarian. It contains dairy (cheese) and wheat (couscous), so it’s not vegan or gluten-free.