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

Have you ever thought about grilling cheese directly in a pan? Not a sandwich-just a thick slab of cheese that gets beautifully golden and melty on the inside. This za’atar-crusted grilling cheese is a revelation and it’s easier than you think.

Paired with tender zucchini and onion seasoned with tangy sumac, all served over fluffy Israeli couscous, this dish is a delightful blend of textures and Middle Eastern flavors. It’s a vegetarian meal that feels special enough for a weeknight dinner yet simple enough to whip up any day.

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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

6 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. Preheat the broiler to high. Wash and dry all produce. Halve, peel and cut the red onion into 1-inch-thick wedges; mince one wedge. Trim and halve the zucchini lengthwise, then slice into long wedges. Halve the grape tomatoes. Zest and quarter the lemon. 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 is softened and the couscous is lightly toasted, about 2-3 minutes. Add 3/4 cup water (1 1/2 cups for 4 servings) and the veggie stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
3. Meanwhile, toss the zucchini wedges 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 the vegetables cook, slice the grilling cheese into four large pieces (eight pieces for 4 servings). Place the za’atar spice on a plate. Coat the cheese pieces in the spice, 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. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a semi-hard cheese that holds its shape when heated, making it perfect for pan-frying or grilling. It becomes warm and melty inside while developing a golden crust.

Can I use a different type of cheese?

Halloumi or paneer are good substitutes for grilling cheese, as they also maintain their shape when cooked. Avoid soft cheeses that will melt completely.

Is this recipe gluten-free?

No, because it contains Israeli couscous, which is made from wheat. For a gluten-free version, substitute with quinoa or rice.