Melt butter on medium in a large pot. Cook onion and broccoli for 4 minutes. Stir in flour, curry, salt, cayenne. Stir in broth; boil. Then reduce to low heat, stir, stirring frequently, cook for 8 minutes. Stir in peppers, carrots, 1/2 & 1/2, and green beans; cook for 3-4 minutes. Serve over couscous, top with pineapple chunks.