Za’atar Crusted Grilling Cheese with Sumac Veggies and Couscous

Have you ever thrown a block of cheese directly into a hot pan and watched it turn golden and melty? That’s exactly what we’re doing here. This recipe features grilling cheese-a firm cheese that softens without melting away-coated in aromatic za’atar and pan-seared until beautifully browned.

Serve it over a bed of tender Israeli couscous tossed with tomatoes, lemon and cilantro, alongside broiled zucchini and onion dusted with tangy sumac. It’s a quick, satisfying meal that feels special enough for company but simple enough for a weeknight.

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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. 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 thinly slice lengthwise 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 ¾ cup water (1½ 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 veggies 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 to adhere. Heat a drizzle of oil in a large, preferably 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 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 with the remaining broiled veggies 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 firm, semi-hard cheese that softens when heated but doesn’t melt completely, making it perfect for pan-searing. It has a mild, slightly salty flavor and a squeaky texture similar to halloumi.

Can I use a different cheese?

Yes, halloumi is the closest substitute. You can also try paneer or a firm feta, though the texture and flavor will vary.

Is this recipe gluten-free?

The Israeli couscous is made from wheat, so it contains gluten. For a gluten-free version, substitute with quinoa or rice. The rest of the ingredients are naturally gluten-free.