Haloumi and couscous cakes flavoured with lemon zest and parsley, and served with a simple refreshing baby spinach salad with slices of smoked salmon, or with your favourite salad. This recipe is from the November/December 2005 issue of the 'donna hay magazine: turn simple into special'. I haven't yet made these cakes; I just bought the magazine today! But for me this recipe had that instant must-be-tried-soon appeal! In posting the recipe, I have separated the cakes from the side salad (I have included details of the salad in the Directions) as I thought it would be more useful for those watching fat content or calories to know the nutritional information for the cakes. In posting the recipe, I have reduced the oil used in cooking the cakes from 2 tablespoons to 11/2 tablespoons. The oil could, of course, be considerably more reduced if the cakes were cooked in the oven on trays. Donna Hay is a well-known and popular Australian chef.