Place couscous in a large bowl and add 1 ½ cups boiling water. Cover and set aside for 5 minutes, then fluff with a fork.
Toss couscous with the zucchini, tomato, raisins, mint, 3 tablespoons oil, lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.
In a large bowl, combine beef, carrots, parsley, scallions, tomato paste, paprika, cumin, cinnamon, 1 teaspoon salt, and ½ teaspoon pepper. Make twelve ½-inch-thick patties.
Heat remaining oil in a nonstick skillet. In batches, cook patties over medium heat, 3 to 4 minutes per side for medium-rare. Serve with couscous.