Warm Couscous Salad with Green Beans, Toasted Walnuts, Feta & Lots of Dill

Recipe by Chef Katy Millard of Coquine, shared during her recent Knife Skills Demo at the STEELPORT Factory.

At her recent knife skills demo at the STEELPORT factory, Chef Katy Millard of Coquine shared a favorite summer dish that’s as elegant as it is effortless. This salad is a vibrant celebration of texture, flavor, and peak-season produce.

Katy encourages flexibility—use whatever beans are freshest, and don’t hold back on the dill. It’s a dish that feels equally at home on a weeknight table or at a weekend gathering, showing off the beauty of simple, thoughtfully prepared ingredients.

Ingredients

• 1 cup couscous (Katy recommends M’hamsa couscous from Les Moulins Mahjoub)

• 1 lb green beans (or a mix of green, yellow wax, romano, or purple beans), trimmed and cut into 2” lengths

• ½ cup finely chopped dill (or more, if you love dill like Katy does)

• 1 cup chopped walnuts

• 4 oz crumbled feta cheese (about 1 cup loose)

• 1 tbsp + 1 tsp walnut oil, divided

• 1 tbsp olive oil, plus more for cooking beans

• 1½ tbsp lemon juice

• Salt, to taste

Instructions

1. Toast the Walnuts

Preheat oven to 375°F. Spread chopped walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes.

While still warm, toss with 1 tbsp walnut oil and a generous pinch of salt. (Katy notes this simple step works wonders with any nut—it deepens their flavor and aroma.)

2. Cook the Couscous

For M’hamsa couscous: Bring 1½ cups water, ¾ tsp salt, and 1 tbsp olive oil to a boil in a medium pot. Stir in couscous, return to a boil, and simmer for 1 minute.

Cover, remove from heat, and let sit for 10 minutes. (Check your package instructions if using a different type—ratios may vary.)

3. Roast the Green Beans

In a wide sauté pan, heat 1 tbsp olive oil with a smashed clove of garlic to flavor the oil. Add the beans and ¼ tsp salt, then cover and cook over medium heat, shaking the pan often, until the beans are just tender and slightly browned—about 5 minutes.

Transfer to a large bowl and toss with lemon juice and 1 tbsp walnut oil. Taste and adjust seasoning—it should be bright and tangy.

4. Assemble the Salad

Fluff the couscous with a fork and add it to the bowl with the beans. Add walnuts, chopped dill, and crumbled feta, and gently fold together. Taste and adjust seasoning as needed.

Spoon onto plates and finish with extra dill sprigs if you’re feeling fancy.

Chef’s Tip

Mix up your beans! A variety of textures and colors—like Dragon’s Tongue beans for crunch and contrast—make this dish extra beautiful and satisfying.