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In a skillet, saute onion and garlic over medium heat in the melted butter. Add the harissa and sauté until sticky and slightly reduced.
Add the vegetable base and water (or vegetable stock) and bring to a simmer. Add the grape tomatoes, toss to coat. Cook, covered, for 10 mins.
While tomatoes cook, make your rice, chop your parsley, and drain your sardines.
Add the sardines and parsley to the tomatoes and let simmer for an additional 5 mins.
Season to taste with salt and pepper. Serve over rice with a lemon wedge, Egyptian dukkah or chopped pistachios, and fresh parsley.