Touring 
in the heat of summer puts you at serious risk of dehydration and food poisoning. A lot of food is bought and sold on markets with little refrigeration.
You may also want to check that your hotel has air conditioning: many of ours didn't. If you can afford it, stay in decent hotels.
Immodium or some similar method of preventing botty flow is a must.
If you can, pick a time when the heat is less, such as Spring or Autumn. Most days we were there in early August were over 40° Celsius - pretty darn hot, even for pandas.
Much is made of the food in Morocco which we didn't find that great. The tagine stew is always available, but when the weather is hot you quickly tire of them. If you're on a tour and the food isn't what you want, let the tour guide know. The guide books include good smaller eating places that the guide may not use because they cannot handle large groups.