Instructions: Millet tabbouleh – fresh millet salad

• Cut onion in half and then slice it ​​thinly. Put onion in a bowl, cover it with some hot water and a few splashes of vinegar. Set aside for 5 – 10 minutes then drain and let it cool down completely.
• Rinse millet under cold water and put it in a pot. Add 2 cups of water and a half of a teaspoon of salt. Cook on low – medium heat for 15 to 18 minutes without stirring the millet but allowing it to absorb all the water. Turn off the flame, stir and cool down completely.
  
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• Add peeled and dieced cucumbers, chopped tomatoes (discard the seeds), minced parsley and mint, onion, lemon juice, red wine vinegar and olive oil.
  
• Stir, taste, adjust with salt if necessary.