Boil the couscous in salted water and drain it. Put it into a bowl and add the peeled and diced avocado. Boil the chicken in advance and sauté it in a little oil. Cut it into pieces and add it to the couscous.
In the same pan where you fried the chicken, sauté the chopped onion crescents with a pinch of sugar until lighly caramelized. Add the fried onions to the salad.
Season with salt, black pepper (optional), olive oil and lemon juice and serve.