Preparation

• Heat 1 tsp. of the oil in a 10-inch skillet over medium heat. Add the millet and toast, shaking the pan, until one shade darker, about 1 minute.
• In a 1-quart saucepan, bring 1 cup water, 1/2 tsp. salt, and the saffron to a boil. Add the millet, cover, reduce the heat to low, and cook until tender, about 18 minutes. Scrape into a large bowl. Stir the orange segments, peppers, chickpeas, onion, the remaining 3 Tbs. oil, vinegar, honey, and oregano into the millet. Season to taste and serve.