Couscous-Stuffed Peppers with Basil Sauce

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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