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 (or hot pan) 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and cut onion into 1-inchthick 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.
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 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, onion wedges, sumac, and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Broil (or bake) until lightly charred, 10-15 minutes, tossing halfway through.
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; we sent more than needed) 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.
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.
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.