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Mix zucchini with 1 teaspoon salt and set aside for 5 minutes. Wring out in a tea towel to remove liquid.
Heat oven to 220 degrees
Place couscous in a big bowl and drizzle with 6 tablespoons boiling water to moisten (not more!). Add squeezed out zucchini, herbs, lentils, haloumi, eggs, cumin and 1 tsp salt. Mix well with hands. The mixture will be wet but should be shapeable.
Shape into 24 balls, about golf ball size.
Lightly oil a baking dish and add the balls. Drizzle 1 cup oil (less?) over the balls and bake for 20 minutes until lightly golden.
Carefully release balls with a spatula and mix in the sauce coating them well. Bake for 10 minutes more.
While they bake cook pasta. Reserve some pasta water.
When the balls come out of the oven loosen up the sauce with pasta water.
Serve with finely grated haloumi and a drizzle of olive oil plus some black pepper.