Za’Atar-Crusted Grilling Cheese with Sumac-Spiced Vegetables and Couscous

Have you ever thought about grilling cheese directly in a pan-no sandwich required? This recipe lets a thick slab of halloumi-style grilling cheese take center stage, crusted with fragrant za’atar and pan-seared until golden brown outside and irresistibly melty inside. It’s a surprising, delicious twist that turns cheese into the star of the meal.

Serve the warm cheese over a bed of fluffy Israeli couscous tossed with tender broiled zucchini, red onion and sweet grape tomatoes. A sprinkle of tangy sumac and fresh cilantro brightens every bite. Ready in under 30 minutes, this vegetarian dish is packed with bold Middle Eastern flavors and satisfying textures.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high. Wash and dry all produce. Halve, peel and cut the red onion into 1-inch-thick wedges; finely mince one of the wedges. Trim the zucchini, halve lengthwise, then slice lengthwise into long wedges. Halve the grape tomatoes. Zest the lemon and quarter it. 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 softens and the couscous is lightly toasted, about 2-3 minutes. Pour in 1 cup water (2 cups for 4 servings) and the veggie stock concentrate. Bring to a boil, then cover and reduce the heat to low. Simmer until the couscous is tender, 6-8 minutes. Keep covered off the heat until ready to use in step 5.
3. Meanwhile, on a baking sheet, toss the zucchini wedges and onion wedges with a generous drizzle of oil, sumac, salt and pepper. Broil, tossing halfway through, until lightly charred and tender, 10-15 minutes. Watch carefully to avoid burning.
4. While the vegetables cook, slice the grilling cheese into four large pieces (eight pieces for 4 servings). Spread the za’atar spice on a plate and coat each cheese piece on all sides, pressing gently 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 halved tomatoes, lemon zest, half of the broiled vegetables, half of the chopped cilantro and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Divide the couscous mixture among plates. Top with the remaining broiled vegetables and the za’atar-crusted grilling cheese. Garnish with the remaining cilantro and serve with lemon wedges on the side.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a semi-hard, high-melting-point cheese (like halloumi) that can be pan-fried or grilled without melting completely. It becomes golden and crispy on the outside while staying soft and warm inside.

Can I use a different type of couscous?

Yes, you can substitute regular couscous or pearl couscous. Adjust cooking time according to package directions; Israeli couscous typically takes 6-8 minutes.

Is this recipe vegetarian?

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