Couscous salad with strawberries and smoked chicken

Prepare the couscous according to the instructions on the suit.

Cut the chives finely and chop the basil. Cut the chicken fillet into thin slices. Peel the avocado and cut it into thin slices.

In a bowl, beat the vinegar with the mustard, walnut oil (or olive oil) and salt and freshly ground black pepper to form a bonded dressing. Stir in the warm couscous and let the salad cool down.

Wash the strawberries, remove the crowns and cut half of the strawberries in four. Scoop the strawberry wedges with the chives and the basil through the salad just before serving.

Spread the lamb's lettuce on a flat dish and spoon the couscous salad in the middle.

Place the slices of chicken and avocado on top of each other and distribute the remaining strawberries around it.