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

Grilling cheese might sound unusual, but it’s a game-changer. A thick slab of cheese goes straight into a hot pan until the outside is beautifully charred and the inside is warm and melty. Coated in za’atar, a fragrant Middle Eastern spice blend, it becomes irresistibly savory.

This dish pairs the cheese with fluffy Israeli couscous and tender zucchini and onion seasoned with tangy sumac. Fresh tomatoes, lemon and cilantro add brightness. It’s a quick, satisfying vegetarian meal that’s anything but ordinary.

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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. Heat broiler to high. Wash and dry produce. Halve, peel and cut onion into 1-inch-thick wedges; mince one wedge. Trim and halve zucchini lengthwise; thinly slice lengthwise into long wedges. Halve tomatoes. Zest and quarter lemon. Roughly chop cilantro.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, stirring, until onion is softened and couscous is lightly toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4 servings) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
3. Meanwhile, toss zucchini 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 veggies cook, slice grilling cheese into four large pieces (eight pieces for 4 servings). Place za’atar spice on a plate. Coat cheese in spice, pressing to adhere. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side.
5. Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the broiled veggies, half the cilantro and a squeeze of lemon juice. Season with salt and pepper.
6. Divide couscous mixture between plates. Top with remaining broiled veggies and grilling cheese. Garnish with remaining cilantro. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-hard cheese that holds its shape when heated, making it perfect for pan-frying or grilling. It has a high melting point, so it softens without turning into a puddle.

Can I use a different cheese?

Yes, halloumi is a great substitute. Avoid soft cheeses like mozzarella or cheddar as they will melt too much.

What can I serve with this dish?

This dish is complete on its own, but you can add a side salad or warm pita bread for extra texture.