Instructions:

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a small pot, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. 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.

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

—-

If using slow-cooker, skip the chicken broth and add the dry couscous and cumin directly to the bowl with the rest of the filling. Cook in the slow cooker for 4 hours on High.

—-

If using poblanos, instead preheat the oven to 475. Halve and clean the poblanos, cover in oil, salt, and pepper, and roast the halves for 11-13 minutes, until slightly softened. Remove from oven, but leave oven on.

When filling is ready, pack into the poblano halves. Return to the oven for 5 minutes, until the peppers are softened. Remove from oven and let sit for two minutes, then drizzle with sauce and serve.