Za'atar-Crusted Grilling Cheese
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Za'atar-Crusted Grilling Cheese

Za'atar-Crusted Grilling Cheese

with Sumac Roasted Veggies

Did you ever think that you could grill cheese? We’re not talking about the sandwich, but about throwing a nice big hunk of cheese directly on the grates so its outsides get beautifully charred while its insides get warm and melty. It took us by surprise, too, but by golly, it’s tasty. Here, we’re dredging the cheese in za’atar, the Middle Eastern herb blend, then putting it on top of bubbly couscous and tender zucchini.

Allergens:
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

4

Grilling Cheese

(Contains Milk)

½

Israeli Couscous

(Contains Wheat)

½

Basil

1

Zucchini

4

Grape Tomatoes

1

Veggie Stock Concentrate

1

Red Onion

1

Lemon

1

Sumac

1

Za'atar Spice

Not included in your delivery

4

Olive Oil

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber8 g
Protein22 g
Cholesterol40 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small pot
Baking Sheet
Large Bowl

Instructions

Preheat and Prep
1

Wash and dry all produce. Preheat broiler or grill to high. Halve, peel, and cut onion into 1-inch-thick wedges. Finely mince 1 wedge. Zest lemon until you have 1 tsp zest, then cut into wedges. Halve zucchini lengthwise. Slice each half into long, thin wedges. Halve tomatoes. Pick basil leaves from stems; discard stems. Thinly slice leaves.

Cook Couscous
2

Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, tossing, until onion is softened and couscous 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.

Cook Veggies
3

Toss zucchini, onion wedges, sumac, and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Broil until lightly charred, 10-15 minutes, tossing halfway through. TIP: If using grill, placed oiled and seasoned zucchini and onion over direct heat and grill until tender, 10-15 minutes, turning occasionally.

Cook Grilling Cheese
4

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Take 4 oz (about half) of the grilling cheese and cut it into 2 large slices. Place za’atar on a plate. Press cheese into za’atar to evenly coat all over. Add to pan and cook until browned, 2-3 minutes per side. TIP: If grilling, place cheese on grates and grill until browned, 2-3 minutes per side.

Finish Couscous
5

Once couscous is done, transfer to a large bowl. Stir in tomatoes, half the basil, a squeeze of lemon juice, and lemon zest. Season with salt and pepper.

Plate and Serve
6

Divide couscous between plates. Top with zucchini, onion, and grilling cheese. Garnish with remaining basil and serve with lemon wedges on the side for squeezing over.

Meal right image

Explore Similar Recipes

Meal left image