For the mackerel:
3 tbsp. Borderfields Cold Pressed Rapeseed Oil
4 fillets of mackerel, skinned and boned
1½ tbsp. lemon juice
Zest of 1 lemon
1 tsp. lemon thyme leaves
1 tsp. coarse sea salt

For the couscous:
20ml Borderfields Cold Pressed Rapeseed Oil
200g couscous
Zest of 2 lemons
1 lemon, juiced
Pinch ground turmeric
Pinch ground coriander
Pinch ground cumin
Pinch ground ginger
15g dried apricot, diced
5g sultanas
5g raisins
2g salt
4g chopped mint.
250ml boiling water



  1. In a bowl combine Borderfields, lemon juice, lemon zest, pepper, salt and thyme. Once evenly mixed, add the mackerel fillets to the marinade and leave for three hours.
  2. 20 minutes before serving, place all the couscous ingredients in a bowl, leaving out the mint and lemon juice, and add the boiling water. Cover with cling film and leave to stand for 15 minutes.
  3. Once the mackerel has marinated place onto a nonstick tray and cook under a hot grill for approximately two-three minutes on each side.
  4. Once all the water in the couscous has been absorbed fluff it up with a fork and add the mint and lemon juice.
  5. Serve the mackerel with the lemon couscous on the side.