## 1 Introduction  
Couscous, a staple food widely consumed in various African countries, is a processed product made from native cereal particles [1]. Its production involves a series of unit operations combining physical treatments, such as mixing and rolling, and hydrothermal treatments, including hydration, steaming, and drying. These physicochemical transformations induced by wet agglomeration give couscous its techno-functional and organoleptic characteristics [2; 3; 4; 5; 6]. The quality of couscous is defined by a homogeneous and regular grain size, a color ranging from amber yellow (for durum wheat couscous) to brown (for couscous made with fermented plant materials), and excellent cooking properties, characterized by the grains maintaining their individuality without disintegration or clumping [2; 3; 7; 8]. The composition and preparation methods of couscous vary geographically. In West Africa, a variety of cereals are used, including sorghum (_Sorghum bicolor_), millet (_Pennisetum glaucum_), maize (_Zea mays_), and fonio (_Digitaria exilis_) [9]. In North Africa, durum wheat semolina (_Triticum durum_) is the main ingredient [10]. In Algeria, durum couscous enriched with fermented materials has gained significant popularity.  
Fermentation is a biotechnological process recognized for its multiple beneficial effects, including improved organoleptic quality (flavor), nutritional enrichment, extended shelf life, reduction in undesirable compounds (detoxification), and development of health-promoting properties [11; 12]. Several types of fermented plant materials are traditionally employed in the production of various couscous varieties, including sorghum, acorns, and durum wheat [3; 13]. Fermented durum wheat, locally known as <<_Lemzeiet_> has been the subject of limited research. To date, there are only two studies that have explored the preparation of _Lemzeiet_ couscous [3; 14]. While [PERSON] et al. [3] have extensively studied _Lemzeiet_ couscous, other traditional fermented varieties deserve further scientific investigation. Acorns and sorghum, when fermented through traditional methods, present a promising avenue for the development of functional foods [13]. Fermentation improves the functional properties of plant materials, facilitating their transformation and product shaping. It enriches the sensory profile with aromatic compounds and prolongs shelf life as a result. Nutritionally, it reduces antinutritional factors and improves the bioavailability of micronutrients. It is essential to investigate the effects of these modifications on food products. According to a survey conducted by [PERSON] et al. [13], couscous emerges as the most prevalent product derived from fermented acorns and sorghum.  
In this context, the main objective of this work was to describe the traditional steps for manufacturing different types of couscous based on durum wheat semolina, incorporating fine semolina from fermented wheat, as well as flours from fermented acorns and fermented sorghum. The findings are based on a survey of couscous producers across three provinces in northeastern Algeria. Preserving this traditional knowledge is crucial for communities. Beyond enriching the diverse culinary heritage, it also provides helpful strategies for solving challenges concerning food security and long-term ecological balance. In addition, this study aimed to reproduce these traditional couscous varieties and evaluate their culinary qualities, pasting properties, color characteristics, and microstructure.