2 tbsp. butter
1/2 c. sliced onions
1 c. diced green pepper
2 1/2 tbsp. flour
1/2 tsp. salt
1/4 tsp. curry powder (or to taste)
1 chicken bouillon cube
1 1/2 c. milk
1 c. pitted ripe olives
1 c. diced cooked turkey or chicken
1 c. Couscous (cooked according to pkg. directions)

In hot butter in skillet, saute onions and green peppers until tender. Remove a few onion rings and set aside for garnish. To skillet, add flour, salt, curry powder, and crumbled bouillon cubes; cook until bubbling. Slowly stir in milk; cook over medium heat, stirring occasionally, until thickened. Add 3/4 of the olives and all of the turkey; heat. Top with onion rings and rest of olives. Serve over Couscous. Makes 4 servings.