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

Have you ever thought about grilling a block of cheese? Not a sandwich, but the cheese itself? It sounds surprising, but trust us-it’s delicious. The outside gets beautifully charred and crispy, while the inside turns warm and melty. This recipe uses za’atar, a Middle Eastern spice blend, to coat the cheese before searing, adding an earthy, tangy flavor.

Serve the golden cheese over a bed of fluffy whole wheat Israeli couscous, alongside tender roasted zucchini and red onion dusted with sumac. A squeeze of fresh lemon and a sprinkle of cilantro brighten every bite. It’s a unique, satisfying vegetarian dinner that comes together in about 30 minutes.

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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

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 red onion, then cut into 1-inch-thick wedges. Finely mince one small wedge of onion. Zest the lemon until you have 1 teaspoon, then cut the lemon into wedges. Halve the grape tomatoes. Roughly chop the cilantro leaves and stems.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the minced onion and couscous. Cook, stirring, until the onion is softened and the couscous is lightly toasted, about 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 the couscous is tender, 10-12 minutes.
3. On a baking sheet, toss the zucchini and onion wedges with a large drizzle of olive oil, sumac, salt and pepper. Broil (or bake), tossing halfway through, until lightly charred and tender, 10-15 minutes.
4. Cut 4 ounces of grilling cheese (about half the package) into two large slices. Place the za’atar on a plate. Press each cheese slice into the za’atar to coat evenly on all sides. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the coated cheese and cook until browned, 2-3 minutes per side.
5. Transfer the cooked couscous to a large bowl. Stir in the halved tomatoes, lemon zest, half of the roasted veggies, half of the cilantro and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Divide the couscous mixture between plates. Top each with a piece of za’atar-crusted grilling cheese and the remaining roasted veggies. Garnish with the remaining cilantro. Serve with lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a semi-firm cheese with a high melting point, so it can be pan-seared or grilled without losing its shape. It turns golden and crispy on the outside while staying soft and warm inside. Common varieties include halloumi, bread cheese or queso para freír.

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier, while regular couscous cooks in about 5 minutes. Adjust the liquid and time accordingly.

What can I substitute for za'atar?

If you don’t have za’atar, you can mix dried thyme, sesame seeds, sumac and a pinch of salt. Alternatively, use a blend of dried oregano, marjoram and sesame seeds.