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1
Put an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F.
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3
Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat.
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4
Remove the pan from the heat and stir in the couscous.
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5
Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes.
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6
Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil.
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7
Season with salt and pepper, to taste.
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8
Stir until all the ingredients are combined.
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9
Slice the tops off the peppers and remove all the ribs and seeds.
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10
If necessary, cut a very thin slice from the base to help the peppers stand up.
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11
Stuff the peppers with the filling and drizzle the tops with olive oil.
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12
Put the peppers in an 8 by 8-inch square baking dish.
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13
Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes.
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14
Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)
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15
Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper.
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16
Blend until smooth.
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17
Adjust the seasoning with salt and pepper, to taste.
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18
Remove the peppers from the oven and arrange on serving plates.
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19
Spoon the sauce around the peppers and serve.
