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

• 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.

• 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.

• While veggies cook, slice grilling cheese into four large pieces (eight pieces for 4 servings). • Place Za’atar Spice on a plate. Coat cheese in spice, 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.

• Transfer cooked couscous to a large bowl. Stir in tomatoes, lemon zest, half the broiled veggies, half the cilantro, and a squeeze of lemon juice. Season with salt and pepper.

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