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

Have you ever thrown a slab of cheese directly onto a hot pan and watched it transform into a crispy, melty masterpiece? That’s exactly what we’re doing here with grilling cheese-a firm, semi-soft cheese that holds its shape when heated. Coated in aromatic za’atar, it develops a beautifully charred crust while the inside becomes warm and gooey.

We pair this savory cheese with fluffy whole wheat Israeli couscous and tender roasted zucchini and onion dusted with tangy sumac. A squeeze of fresh lemon and a sprinkle of mint brighten every bite. It’s a satisfying, veggie-forward meal that comes together in just 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 MintView 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 onion, then cut into 1-inch-thick wedges. Finely mince one of the onion wedges. Zest the lemon until you have 1 teaspoon of zest, then cut the lemon into wedges. Halve the grape tomatoes. Pick the mint leaves from the stems and discard the stems; thinly slice the leaves.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the minced onion and couscous. Cook, tossing, until the onion is softened and the couscous is lightly toasted, about 2-3 minutes. Pour in 1 cup of water and the stock concentrate. Bring to a boil, then lower the heat to a simmer, cover and cook until 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) 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 two large slices (you’ll use about 4 ounces total). Place the za’atar on a plate and press the cheese slices into the za’atar to coat evenly on all sides. Add the cheese to the pan and cook until browned, 2-3 minutes per side.
5. Once the couscous is done, transfer it to a large bowl. Stir in the tomatoes, lemon zest, half the mint and a squeeze of lemon juice. Season with salt and pepper.
6. Divide the couscous between plates. Top with the roasted zucchini and onion and the za’atar-crusted grilling cheese. Garnish with the remaining mint and serve with the remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, halloumi or any firm, semi-soft grilling cheese works well. Avoid soft cheeses like mozzarella as they will melt too much.

Is this recipe gluten-free?

The whole wheat Israeli couscous contains gluten. For a gluten-free version, substitute with quinoa or rice.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the veggies and cook the couscous in advance. Reheat gently and cook the cheese just before serving.