Cabbage with Tomatoes, Bulgur, and Chickpeas

I took some raw red cabbage (or, as I used to call it in my youth, purple cabbage) in my lunch, but on Wednesday I still had more than a pound of red cabbage left, so I made Cabbage with Tomatoes, Bulgur, and Chickpeas, from Recipes for Health.

I used couscous instead of bulgur, and used the leftover tomatoes from the previous week's farmers market instead of canned tomatoes.  (They were starting to mold, but cutting out the good parts came to exactly the right amount.)

It tasted like something was missing.  I've heard that if ever you think something's missing, it's salt, so I tried adding salt, but then it just tasted like it was salty and missing something.  Not a keeper.