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Za’atar-Crusted Grilling Cheese
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Za’atar-Crusted Grilling Cheese

Za’atar-Crusted Grilling Cheese

with Sumac Roasted Veggies over Couscous

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 and spice blend, then serve it on top of bubbly couscous and tender zucchini and onion dusted in tangy sumac. Being cheesy never tasted so good.

Tags:
Veggie
Allergens:
Wheat
Milk
Sesame

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Red Onion

1 unit

Lemon

4 ounce

Grape Tomatoes

¼ ounce

Cilantro

2.5 ounce

Israeli Couscous

(Contains: Wheat)

1 unit

Veggie Stock Concentrate

1 teaspoon

Sumac

8 ounce

Grilling Cheese

(Contains: Milk)

1 tablespoon

Za'atar Spice

(Contains: Sesame)

Not included in your delivery

4 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories770 kcal
Fat42 g
Saturated Fat22 g
Carbohydrate59 g
Sugar10 g
Dietary Fiber6 g
Protein31 g
Cholesterol100 mg
Sodium990 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 Pan
Large Bowl

Instructions

Prep
1

• Heat broiler to high. Wash and dry all produce. • Halve, peel, and cut onion into 1-inch- thick wedges; mince 1 wedge. Trim and halve zucchini lengthwise; cut into long, thin wedges. Halve tomatoes. Zest and quarter lemon. Roughly chop cilantro.

Cook Couscous
2

• Heat a drizzle of 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 until ready to use in step 5.

Cook Veggies
3

• Meanwhile, toss zucchini and onion wedges on a baking sheet with a large drizzle of oil, sumac, salt, and pepper. • Broil, tossing halfway through, until lightly charred, 10-15 minutes. TIP: Watch carefully to avoid burning.

Cook Grilling Cheese
4

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

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.

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.

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