Lamb and Butternut Squash Tagine with Apricots

Ingredients

• 2 pounds well-trimmed boneless lamb shoulder, cut into 2-inch pieces (from about 3 1/2 pounds untrimmed meat)
• 1 1/2 tablespoons plus 2 teaspoons ras el hanout, divided
• 3 1/2 teaspoons kosher salt, divided
• 1 large yellow onion, peeled and halved, divided
• 2 1/2 cups cubed (about 3/4-inch pieces) peeled butternut squash
• 1 tablespoon wildflower honey or orange blossom honey
• 1/2 cup dried apricots
• 1/3 cup pitted Castelvetrano olives, torn
• 2 tablespoons toasted pine nuts
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons small mint leaves
• Cooked couscous, for serving

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