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

Did you ever think you could grill cheese? Not a sandwich, but a big hunk of cheese thrown directly onto the heat so the outside gets beautifully charred while the inside turns warm and melty. It took us by surprise, but by golly, it’s tasty. This recipe uses halloumi-style grilling cheese dredged in za’atar, a Middle Eastern spice blend, then pan-seared to perfection.

Serve the cheese on a bed of fluffy Israeli couscous alongside tender zucchini and red onion dusted with tangy sumac. A squeeze of fresh lemon and a sprinkle of basil tie everything together. It’s a quick, satisfying vegetarian dinner that’s full of bold 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

0.5 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. Halve the zucchini lengthwise, then cut into long, thin wedges. Halve and peel the red onion, then cut into 1-inch-thick wedges. Finely mince one small wedge of onion. Zest the lemon until you have 1 teaspoon zest, then cut the lemon into wedges. Halve the grape tomatoes. Pick the basil 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 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 heat to low, cover and simmer until 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 (about 4 ounces total). Place the za’atar on a plate. Press each cheese slice 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 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 is a semi-hard cheese with a high melting point, like halloumi, that can be pan-seared or grilled without melting completely. It becomes warm and soft inside with a crispy, golden crust.

Can I use a different type of cheese?

Halloumi is the best substitute. Avoid soft cheeses like mozzarella as they will melt and lose their shape.

Is this recipe gluten-free?

The Israeli couscous contains wheat, so it is not gluten-free. You can substitute with gluten-free couscous or quinoa.