In a skillet or small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the curry powder, and cook the mixture, stirring, for 30 seconds. Add the bell peppers and cook the mixture, stirring, for 1 minute. Add the broth, bring the liquid to a boil, and stir in the couscous. Let the mixture stand, covered, off the heat for 5 minutes, season it with salt and pepper , and fluff it with a fork. Pack the couscous mixture into 2 well buttered 2/3-cup timbale molds and invert the timbales onto a heated platter. Serves 2. SIDE 05