Boil 300 ml water with approx. 1⁄2 teaspoon salt and 1 tablespoon oil. Stir in the couscous, remove from the heat, cover and let it swell for about 5 minutes. Loosen up with a fork.
Peel, wash and cut the carrots into small cubes. Peel and finely dice the onion. Roast pine nuts in a pan without fat until golden brown. Take them out. Heat 1 tbsp. oil in a frying pan. Fry the carrots for 2-3 minutes.
Add the onion and continue steaming for about 2 minutes. Sprinkle with 2 tablespoons of sugar and caramelise lightly. Remove from heat, season with salt and pepper and let cool.
Wash the lemons hot, dry and grate the peel. Halve the lemons and squeeze them. Mix lemon peel, lemon juice, salt, pepper and 1 pinch of sugar. Fold in 6 tablespoons of oil.
Wash parsley, shake dry, pluck leaves and cut finely. Wash, clean and chop the strawberries. Halve the avocado, stone it, remove the flesh from the skin and chop finely.
Mix all the salad ingredients and lemon vinaigrette and leave to stand for a while. Season again with salt and pepper and serve.