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What started as a staple substitute has become a delicacy. Israeli couscous (also known as ptitim) was originally produced to combat rice shortages in Israel in the 1950's. Made from hardy wheat, rolled into balls and toasted, these little pearls have an incredible, smoky depth of flavor and are easy to work with. Served with the season's last crop of fava beans, this recipe is a delicious farewell to spring.