I am not one to prep meals for the week. I do have a general idea of what we will eat each day but that often changes when I hit the market and see what is fresh. I actually do not mind spending an hour at the end of the day, preparing dinner while listening to music and possibly enjoying a glass of wine. It is a relaxing ritual. When it comes to Freekeh, I do prepare a batch or two every couple days and we use it throughout the week. It can go from breakfast to dinner by mixing up and adding new ingredients along the way.
I prepare Freekeh the same way all the time. A little olive oil, za’atar and water; that’s it. I like to toast the Freekeh in the pan with olive oil before adding the seasoning and water. It helps give it an even nuttier taste. After cooking it, I store in the refrigerator and use throughout out the week in different recipes. It is a great source of protein when I want to pump up the nutritional value of our veggie heavy meals or even at breakfast time with eggs.