Bring water to a boil in a medium sized saucepan or skillet. Season with salt and add couscous. Stir quickly with a fork, then cover and turn off the heat.

In a separate skillet, brown the sausage over medium heat, breaking it up into fine pieces with a wooden spoon.

Add the wine to the pan to deglaze, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Pour into a large mixing bowl.

Fluff the couscous using a fork and add to the bowl with the sausage. Add the basil and 1/4 cup of the parmesan, toss to evenly combine.

Preheat the oven to 350F. Slice the tops off of the bell peppers; remove seeds and ribs. If needed, cut a thin slice off the bottom, being careful not to cut into the hollow of the pepper, to allow it to stand upright.

Place peppers in a baking dish and fill with the couscous filling. Add a small amount of water to the bottom of the pan (1/8"), and bake in preheated oven for 10 minutes. After 10 minutes, sprinkle the tops with parmesan cheese and return to oven for another 10 minutes.