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Za'atar-Crusted Grilling Cheese

Za'atar-Crusted Grilling Cheese

with Sumac and Roasted Veggies

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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.

Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Lemon

1 unit

Zucchini

4 ounce

Grape Tomatoes

½ ounce

Basil

½ cup

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

1 teaspoon

Sumac

4 ounce

Grilling Cheese

(ContainsMilk)

1 tablespoon

Za'atar Spice Blend

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Zester
Small pot
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

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 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.

3

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.

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; 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.

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.

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.