Za'atar Crusted Grilling Cheese
with Sumac Roasted Veggies over Couscous
Did you ever think that you could grill cheese? We’re not talking about sandwiches but about throwing a big hunk of cheese directly onto the heat so the outsides get beautifully charred while the insides get warm and melty. It took us by surprise, but by golly, it’s tasty. To make it, you’ll dredge the cheese in za’atar, a Middle Eastern herb blend, then serve it on top of bubbly couscous and tender zucchini and onion dusted in tangy sumac.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Red Onion
1 unit
Lemon
4 ounce
Grape Tomatoes
¼ ounce
Cilantro
½ cup
Whole Wheat Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
1 teaspoon
Sumac
8 ounce
Grilling Cheese
(Contains Milk)
1 tablespoon
Za'atar Spice
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve zucchini lengthwise, then cut into long, thin wedges. Halve and peel onion, then cut into 1-inch-thick wedges. Finely mince 1 wedge. Zest lemon until you have 1 tsp, then cut into wedges. Halve tomatoes. Roughly chop cilantro leaves and stems.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, stirring, until onion is softened and couscous is lightly toasted, 2-3 minutes. Pour in 1 cup water and stock concentrate. Bring to a boil, then lower heat, reduce to a simmer, and cover. Cook until tender, 10-12 minutes.
Toss zucchini and onion wedges on a baking sheet with a large drizzle of olive oil, sumac, salt, and pepper. Broil (or bake), tossing halfway through, until lightly charred, 10-15 minutes.
Take 4 oz grilling cheese (about half the package; we sent more than needed) and cut into two large slices. Place za’atar on a plate. Press cheese into za’atar to evenly coat all over. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add grilling cheese and cook until browned, 2-3 minutes per side.
Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the roasted veggies, half the cilantro, and a squeeze of lemon juice. Season with salt and pepper.
Divide couscous between plates. Top with grilling cheese and remaining roasted veggies. Garnish with remaining cilantro. Serve with remaining lemon wedges on the side for squeezing over.
