The Marinade

Put the ground beef in a bowl with an egg, finely chopped garlic and onion, bread crumbs, chopped olives, salt and pepper and mix everything together. After rinsing the raw Galletto, fill them with the mixture and put them in a pan with the broth; bake at 250° C for about 1 hour and 20 minutes, turning it from time to time.

The term “marinade” could mean different things, but they all have one thing in common: they mean giving meat that special something.
You can make a simple marinade with lemon juice, like anchovies in Liguria or South American “chevices”. You can marinade meat by soaking it in wine and herbs, such as with game for example.

We also use the term marinade when we sprinkle oil, salt and herbs over the meat.

When cooking, grilled meats tend to lose too much moisture and then get a little dry, stringy.
To counter this and to get the maximum results from the grill, it is useful to marinate the Galletto before baking, sprinkle it with salt (7-8 grams per Galletto) and leave it in the fridge for 12-24 hours.
Besides salt, flavors such as rosemary, coriander, thyme, and so on can also be added.

To give it a spicy taste, a little chili goes a long way.
There are already mixed salts with herbs on sale.

Preheat the oven to 180° C.

Add the couscous to a bowl. Mix in 2 tablespoons of oil into the couscous and then add ½ litre of boiling water. Loosen any clumps and place the couscous in the preheated oven for 25 minutes or until all the water is absorbed. Then, gently mix with a fork and keep warm.

Meanwhile, finely chop the onion and garlic, add them to a pan with hot olive oil and brown gently. Next, add the pieces of Galletto with salt and pepper and brown on all sides.

Cut the carrots and celery into strips and add to the pan. Cook for 25 minutes. Cut the bell peppers into strips and add to the pan, along with the chickpeas; cover and cook for another 20 minutes. Finally, slice the courgettes and finish cooking for a further 15 minutes.

Serve the Galletto and vegetables over the couscous on a large platter. The cooking juices from the Galletto and vegetables will make the couscous tasty and moist.