HF - 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. https://www.hellofresh.com/recipes/zaatar-crusted-grilling-cheese-606cb42edd87867e3b30b174

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat grill to high.

Step 2

Wash and dry all produce.

Step 3

Halve, peel, and cut the onion into 1-inch- thick wedges; reserve one wedge and mince it.

Step 4

Trim and halve courgette lengthwise; cut into long, thin wedges.

Step 5

Halve the tomatoes.

Step 6

Zest and quarter the lemon.

Step 7

Roughly chop corriander.

Step 8

Heat a drizzle of oil in a small pot over medium-high heat.

Step 9

Add minced onion and couscous.

Step 10

Cook, stirring, until onion is softened and couscous is lightly toasted, 2-3 minutes.

Step 11

Add 80g of water and the veggie stock cube.

Step 12

Bring to a boil, then cover and reduce to a low simmer.

Step 13

Cook until couscous is tender, 6-8 minutes.

Step 14

Keep covered off heat until ready to use in step 5.

Step 15

Meanwhile, toss courgette, corriander and onion wedges on a baking sheet with a large drizzle of oil, sumac, salt, and pepper.

Step 16

Grill, tossing halfway through, until lightly charred, 10-15 minutes. TIP: Watch carefully to avoid burning.

Step 17

While veggies roast, slice halloumi into four large pieces.

Step 18

Place Za’atar Spice on a plate and the cheese in za’atar, pressing to adhere.

Step 19

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.

Step 20

Add cheese and cook until browned, 1-2 minutes per side.

Step 21

Finish Couscous

Step 22

Transfer cooked couscous to a large bowl.

Step 23

Stir in tomatoes, lemon zest, half of the roasted veggies, half the corriander, and a squeeze of lemon juice.

Step 24

Season with salt and pepper.

Step 25

Divide couscous mixture between plates.

Step 26

Top with halloumi and remaining roasted veggies.

Step 27

Garnish with remaining corriander.

Step 28

Serve with remaining lemon wedges on the side.