Prepare the couscous according to packet instructions. Press couscous into 2 x 8cm lightly greased rings on a baking tray lined with baking paper. Bake the couscous in a hot oven for 5 minutes, just the way you would normally cook a biscuit base for a cheese cake. Meanwhile, cook the shallot and the garlic in a frying pan with butter until soft. Chop the mushrooms and add to the frying pan, cook for a few minutes, remove from fire & season well. Next place the cream cheese, cooked mushrooms, yoghurt, picked thyme leaves and flour in a food processor and whizz until smooth. Divide the mixture in the rings, top up with the chopped Edam cheese. Bake in a warm oven temp 175° for approx. 20 minutes. To prepare your salad, place the Parma ham on a plate and cook in a microwave for 30 seconds, as this should crispen your Parma ham. Chop the apple into neat brunoise and put in a mixing bowl. Lightly crumble the walnuts and mix with the apples; crumble also the Parma ham and toss together with the apples mixture with a few rocket leaves and the cranberries. Season with fresh ground pepper and toss with the infused oil. Serve the cheese cakes while still warm, accompanied with the apple salad.