Millet Tabbouleh

Tabbouleh - now there's a mouthful of vowels. I made this one to be scooped up like a dip, chips-and-salsa style. Unfortunately, after mathing out all the calories between the tabbouleh and the pita chips, it turned out to be a bit heavy on calories and not quite filling enough to make a full meal out of it. It's great for snacking though, and travels well, so I have yet another picnic dish.

Mats
1/8c olive oil
1/2c millet
1 tomato, diced
1 cucumber, peeled and diced
1 bunch green onions (about 10), diced
1/4c cilantro, diced
1/4c lime juice
Pita chips for dipping

In a medium saucepan, heat 2 tsp olive oil over medium high heat. Add the dry millet and roast, stirring often for about 4 minutes. The millet will begin to turn a nice toasted brown.
Add 3c water to the millet, cover and bring to a boil.
Reduce the heat to medium-low and cook for 15 minutes.
Meanwhile, peel and dice the cucumber, dice the tomato, green onions and cilantro and put them in a bowl. with the lime juice and 1/8c olive oil.
When the millet is done (it will  be very soupy), drain it over the sink in a colander and rinse it with cold water. This stops it from cooking and cools it down.
Squeeze the cold rinse water out of the millet and add it to you vegetable bowl.
Stir well and serve with pita chips to be used as edible utensils