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Za'atar-Crusted Grilling Cheese

Za'atar-Crusted Grilling Cheese

with Sumac Roasted Veggies over Couscous

calorie smart
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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.

Tags:Veggie
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

Zucchini

1 unit

Red Onion

1 unit

Lemon

4 ounce

Grape Tomatoes

¼ ounce

Cilantro

½ cup

Israeli Couscous

(ContainsWheat)

1 unit

Vegetable Stock Concentrate

1 teaspoon

Sumac

8 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)3138 kJ
Calories750 kcal
Fat43 g
Saturated Fat22 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber6 g
Protein35 g
Cholesterol100 mg
Sodium980 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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Prep
Prep
1

Adjust rack to top position and heat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve zucchini lengthwise; cut into long, thin wedges. Halve, peel, and cut onion into 1-inch-thick wedges; mince 1 wedge. Zest and quarter lemon. Halve tomatoes. Roughly chop cilantro leaves and stems.

Cook Couscous
Cook Couscous
2

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. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.

Cook Veggies
Cook Veggies
3

Meanwhile, toss zucchini and onion wedges on a baking sheet with a large drizzle of olive oil, sumac, salt, and pepper. Broil or bake on top rack, tossing halfway through, until lightly charred, 10-15 minutes.

Cook Grilling Cheese
Cook Grilling Cheese
4

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

Finish Couscous
Finish Couscous
5

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.

Plate and Serve
Plate and Serve
6

Divide couscous mixture between plates. Top with grilling cheese and remaining roasted veggies. Garnish with remaining cilantro. Serve with remaining lemon wedges on the side.