Elk and Pork Meatball Skewers with Honey-Citrus Glaze and Vegetable Couscous

Soak 8 wooden skewers in water for at least 20 minutes to prevent burning.

Finely mince 2 cloves of garlic and finely chop 2 tablespoons of fresh parsley.

Finely dice 1/4 of the onion for the meatballs. Dice the remaining onion into 1/2-inch pieces for the skewers.

Dice the zucchini and red bell pepper into 1/2-inch pieces.

Zest the orange to get 1 teaspoon of zest, then juice it to get about 1/4 cup of juice.

In a large bowl, combine 1/2 pound ground elk, 1/2 pound ground pork, 1/4 cup breadcrumbs, 1 beaten egg, minced garlic, chopped parsley, finely diced onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix gently with your hands until just combined, being careful not to overmix.

Form the mixture into 16 meatballs, about 1 1/2 inches in diameter.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Working in batches if necessary, sear the meatballs for about 2 minutes per side, until browned all around but not fully cooked through.

Transfer the seared meatballs to the prepared baking sheet.

In a small bowl, whisk together 1/4 cup orange juice, 3 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon orange zest to make the glaze.

Thread the meatballs onto the soaked skewers, alternating with pieces of zucchini, red bell pepper, and onion (2 meatballs and vegetables per skewer).

Place the skewers on the baking sheet and brush them generously with the honey-citrus glaze.

Bake for 15-18 minutes, turning once halfway and brushing with more glaze, until the meatballs reach an internal temperature of 160°F (71°C).

While the skewers are baking, prepare the couscous. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

Add any remaining diced vegetables (about 1/4 cup each of zucchini, red bell pepper, and onion) and sauté for 3-4 minutes until softened.

Add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables.

Add 1 cup couscous to the pan and stir to coat with oil and vegetables.

Pour in 1 1/4 cups chicken broth and bring to a boil.

Remove from heat, cover, and let stand for 5 minutes.

Fluff the couscous with a fork and stir in any remaining chopped parsley.

Serve the meatball skewers over the vegetable couscous and drizzle with any remaining glaze.