Meal prep for a busy Amman week

The trick to eating well through a packed week isn't cooking every night — it's cooking components, not finished meals, on one quieter day. Roast a tray of vegetables, cook a pot of freekeh or rice, and grill or bake a batch of chicken. Kept separately in the fridge, these become a dozen different plates. Monday it's chicken with freekeh and salad; Wednesday the same base becomes a wrap; Friday the vegetables go into a grain bowl with a spoon of hummus. Because the parts are plain, they never taste repetitive — a change of dressing, herbs or a squeeze of lemon does the work. Store things in clear containers so you actually see them, and cook just two or three days ahead rather than the whole week — food tastes better and nothing gets forgotten at the back of the shelf.