Heat the olive oil in a large pan.
Sauté the onion and garlic for 3 – 4 minutes.
Add the courgette, carrot, red pepper, combine together well and cook for 3 – 4 minutes.
Add the mushrooms, cook for 2 minutes, stirring together.
Add both tins of tomatoes, bring the ratatouille to the boil, then turn down to simmer gently, stir in the chilli paste and allow to cook for about 6 minutes.
Whilst ratatouille is simmering away, cook the whole wheat couscous in the vegetable stock for approximately 6 minutes, then drain.
Add the cooked couscous to the ratatouille, cook everything together, stirring the mixture regularly for a further 5 minutes.
Season to taste with salt and pepper.
Serve garnished with the chopped parsley