Combine paprika, ginger, salt, turmeric, coriander, pepper, cumin and 1/4 cup olive oil in small bowl.  Rub spice mixture into brisket. Cover and chill overnight in roasting pan.

Thinly slice onions.  Peel and cut carrots in half and then quarter carrots lengthwise .

Preheat oven to 350°.  Heat an additional Tablespoon olive oil in Dutch oven or roasting pan.  Add brisket and brown well on cooktop, about 5 minutes per side.  Transfer brisket to a plate.  Add onions to the Dutch oven and cook until onions are translucent.  Add carrots, cover and cook another 5 minutes. Twist or cut off cilantro stems and add to pot along with mint, stock and then brisket.  Bring to a boil  Cover and bake brisket for 2 hours, occasionally pouring pan juices over brisket.

Cut lemon into 8 wedges. Add lemon juice, lemon wedges and remaining carrots to brisket.  Cover and bake 1 more hour.

Remove brisket and slice thinly across the grain.  Return to the pan to soak up the juices.  Add 1/2 of chopped cilantro leaves to liquid.  (This can be prepared 1 day ahead to this point.)

Return roasting pan to the oven for 10-20 minutes uncovered to warm all through.

Make couscous by following package directions: Heat 3 cups water with 1 Tbl butter, 1/2 tsp salt to boiling.  Add 3 cups couscous.  Stir, cover and remove from heat.  Let stand 5 minutes before serving. Fluff couscous with a fork.

Serve brisket slices and carrots on a plate over freshly made couscous. Garnish with remaining cilantro leaves.  Pass remaining pan juices and encourage guests to pour over their meal.