Za'atar Crusted Grilling Cheese

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. Add ¾ cup water (1½ cups for 4 servings) and stock concentrate and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

Meanwhile, 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.

While veggies roast, slice grilling cheese into four large pieces (for 4 servings, cut into eight large pieces). Place za’atar on a plate. Coat cheese in za’atar, pressing to adhere. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-2 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.