Za’atar Crusted Halloumi with Sumac Roasted Veggies and Couscous

Ever thought you could grill cheese without a sandwich? This recipe lets a block of grilling cheese take center stage, crusted in aromatic za’atar and pan-seared until golden and melty inside. It’s served over a bed of fluffy Israeli couscous and roasted zucchini and onion dusted with tangy sumac.

The combination of warm, creamy cheese, charred vegetables and bright mint makes for a satisfying and unique meal. It’s quick enough for a weeknight but impressive enough for company.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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

2 pack Lemon JuiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat broiler to high or oven to 500°F. Wash and dry all produce. Halve zucchini lengthwise, then cut into long thin wedges. Halve and peel red onion, then cut into 1-inch-thick wedges. Finely mince one of the onion wedges. Halve grape tomatoes. Pick mint leaves from stems and thinly slice.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and whole wheat Israeli couscous. Cook, tossing, until onion is softened and couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and veggie stock concentrate. Bring to a boil, then reduce heat to a simmer, cover and cook until tender, 10-12 minutes.
3. On a baking sheet, toss zucchini wedges, onion wedges, sumac and a large drizzle of olive oil. Season with 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 2 large slices (about 2 oz each). Place za’atar on a plate and press cheese slices into za’atar to coat evenly on all sides. Add to the pan and cook until browned, 2-3 minutes per side.
5. When couscous is done, transfer to a large bowl. Stir in halved tomatoes, half the sliced mint and lemon juice to taste. Season with salt and pepper.
6. Divide couscous between plates. Top with roasted zucchini and onion and the za’atar-crusted grilling cheese. Garnish with remaining mint.

Recipe Tips

FAQ

Can I use a different type of cheese?

Grilling cheese is ideal because it doesn’t melt completely. Halloumi or paneer are good substitutes. Regular cheese will not hold up to pan-searing.

What is za'atar?

Za’atar is a Middle Eastern spice blend typically made with thyme, sesame seeds, sumac and salt. It adds a tangy, herbaceous flavor.

Can I make this dish ahead of time?

The couscous and roasted vegetables can be prepared in advance and reheated. Cook the cheese just before serving for the best texture.