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