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Couscous-Stuffed Peppers with Basil Sauce

Ingredients

• Filling:
• 1 cup low-sodium chicken broth
• 2 teaspoons ground cumin
• 3/4 cup couscous
• 1 cup canned garbanzo beans, rinsed and drained
• 1/4 cup dried currants
• 1 packed cup chopped baby spinach leaves
• 1/2 cup (4 ounces) crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 medium red bell peppers
• 1 medium yellow bell pepper
• 1 medium orange bell pepper
• Hot water, as needed
• Sauce:
• 1 packed cup fresh basil leaves
• 1/2 cup (about 4 ounces) creme fraiche
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon water
• 1 garlic clove, coarsely chopped
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sugar
• 1/4 teaspoon salt, plus extra, as needed
• 1/4 teaspoon freshly ground black pepper, plus extra, as needed

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